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Lemon soufflé cake
Serves 8 Cakes, Bread and Pastries
Ingredients
- 5 large eggs, separated
- 115g granulated sugar
- 4tbsp honey
- 1tsp vanilla extract
- finely grated zest 1 lemon
- 4tbsp strained lemon juice
- 1tsp orange blossom water (optional)
- 240g sour cream (or crème fraîche, if preferred)
- 285g Greek yoghurt
- 40g ground almonds
- 40g cornflour or rice flour
To decorate
- 285g Greek yoghurt
- 285g crème fraîche (or sour cream, if preferred)
- chopped pistachios or toasted flaked almonds
Method
Preheat the oven to 150C/130C F/Gas 2. Line the base and sides of a 23cm round cake tin with baking paper, ensuring the sides extend about 4cm above the rim of the tin.
Using hand-held electric beaters on high speed, whisk together the egg yolks, sugar, honey, vanilla, lemon zest and juice, and orange blossom water (if using), for 8-10 minutes until creamy and pale and the sugar has dissolved.
Add the sour cream (or crème fraîche) and yoghurt, beating to just combine. Then stir in the ground almonds and cornflour (or rice flour).
Using a clean beater and bowl, whisk the egg whites until they form soft peaks when the beater is lifted from the bowl. Gently fold into the batter, about a third at a time.
Pour into the prepared tin and bake for around 1 hour until golden and puffed up like a soufflé with a slight wobble. It may be cracked on top, but that’s fine. Remove from the oven (it will deflate immediately, but don’t worry).
Allow to cool in the tin, then cover and chill until ready to serve. It will keep in the fridge for up to 24 hours.
To serve, mix the yoghurt with the crème fraiche (or sour cream) and spoon on top of the cake. Decorate with the nuts before slicing.
This recipe was taken from the August/September 2021 issue of Food and Travel. To subscribe, click here.
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