Moroccan Style Yoghurt Cake

This recipe is from a cookbook I bought called "500 cakes." It has a light texture and is rather lemony. Due to its low sugar content, it needs to be accompanied with honey or other sweeteners such as icecream. By the way, I used low fat yoghurts to make this and it still worked fine. I would recommend to add a bit more sugar if you don't like your desserts very lemony (ie. 80g caster sugar plus the honey accompaniment). I would not recommend this dessert if you don't like lemon! My family enjoyed it, but personally I enjoy sweeter things like custard.

Ingredients
60mL sour cream
225g Greek yoghurt
1 1/2 tbsp conflour, dissolved in 1 1/2 tbsp cold water
finely grated zest and juice of 1 lemon
finely grated zest of 1 orange
3 large eggs, seperated
60g caster sugar
40g toasted almonds, chopped

Method
Preheat the oven to 180 degrees (fan-forced) and line a 20cm by 26cm baking dish with greaseproof paper. Stir together the sour cream, yoghurt and conflour mixture until well mixed. Fold in the lemon zest and juice and the orange zest. In a seperate bowl, whisk together the egg yolks and 50g of the caster sugar until thick and pale, then stir into the yoghurt mixture. In another bowl, whisk the egg whites until they form peaks, and whisk in the remaining sugar. Fold the whites itno the yoghurt mixture, and pour into the lined baking dish. Place the dish in a roasting tin. Pour cold water into the tin until it reaches halfway up the sides of the baking dish. Bake for 35 -40 minutes. Remove from the dish and sprinkle with the toasted almonds, and leave to cool. Serve at room temperature or chilled. Drizzle with honey or icecream.