Sherry Yoghurt Cake

SHERRY YOGHURT CAKE: Preheat oven to 400° F. Line bottom and sides of an 8-inch springform pan with parchment paper.

Whisk together yoghurt, oil, lime zest, egg and sherry. Whisk in sugar. In a separate bowl, sift flour, baking powder and salt. Stir into wet mixture until just blended. Scrape batter into prepared tin and bake for 20 to 25 minutes, until a tester inserted in the centre of the cake comes out clean. Cool in tin for 15 minutes, then turn out onto cooling rack.

To serve sherry cake, serve warm, if possible, with a spoonful of Orange Glaze (directions follow) over cake and a dollop or quenelle of Honey Mousse (directions follow) on the side. Makes 6 to 8 servings.

ORANGE GLAZE: Bring orange juice, sugar and star anise up to a simmer. Cook for 5 minutes, then spoon out star anise. Stir cornstarch with cold water and whisk into juice. Bring back up to a simmer and remove from heat. Don’t worry if sauce looks very thick.

Peel oranges with a serrated knife and section, removing the membrane. Stir into orange syrup. The heat will release juice from orange sections and thin sauce to proper consistency. Serve warm or at room temperature. Yield: 1 cup.

HONEY MOUSSE: Soften gelatin in 2 Tbsp cold water and let sit while preparing egg base. Whisk egg yolk with honey and remaining 1 Tbsp cold water in a bowl over a pot of gently simmering water until pale and thickened, about 2 minutes. Whisk in gelatin to dissolve and allow to cool to room temperature.

Whip cream to soft peaks. While still whipping, add yoghurt and egg and honey mixture. Fold in sherry and pour into a dish to chill. Chill for at least 4 hours. Yield: 4 cups. Makes 6 to 8 servings.