Spiced orange and yoghurt pudding

Serves: 4

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Total Time: 55

Prep Time: 15

Cook Time: 40

• 3  eggs, separated
• 125 gram(s) (4oz) golden caster sugar
• 1 pinch(es) ground cinnamon
• 450 gram(s) carton natural yoghurt
• zest of 1 orange, juice of ½ (about 75ml/3fl oz juice)
• 25 gram(s) (1oz) plain flour
• 50 gram(s) (2oz) toasted almonds
• crème fraîche, to serve
• runny honey, to serve
• You will need: a 23cm/9in round tin

Method

1. Preheat oven to gas mark 4/180ºC (170ºC in a fan oven). In the food mixer, whisk egg whites with half sugar till they are white and fluffy and standing in peaks, then spoon into a bowl and pop to one side. In the mixer bowl, add egg yolks and remaining sugar, and beat till pale and creamy. Then add cinnamon, yoghurt, orange juice and zest, and flour. Mix till well combined.
2. Gently fold the egg whites into this mixture till it's all combined. Spoon into a lightly-greased cake tin, or you could use a shallow ovenproof dish. Sit the cake tin in a roasting tin and pour warm water in so it comes about halfway up the cake tin. Pop in oven and cook for about 40 mins, till golden on top. Scatter over the toasted almonds and serve with a dollop of crème fraîche and a drizzle of honey.

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