Cook My Dish is a new collaboration I recently joined. Until the end of the year, I will recreate dishes from lovely Silvie’s blog Citronelle and Cardamome on a monthly basis. And she will do the same with my dishes. So exciting, isn’t it? Today, I will present to you my take on her gluten-free Moroccan yoghurt cake.
Mix 300 g Greek yoghurt with 1 tbsp cornstarch, 1 tsp dried and grounded bitter orange, the zest of one orange and lemon and the juice of half an orange and half a lemon. Whisk 3 egg yolks and 75 g honey until light and fluffy. Combine with the yoghurt mix and gently fold in 3 stiffly whisked egg whites. Transfer to portion molds and bake in a bain marie at 180°C for 20 minutes.
Caramelize one part honey and mix it with one part heavy cream. Simmer until the consistency is right.
Decorate the flan with sauce and bee pollen. Serve it on a brush stroke of sauce and a fruit salad consisting of yellow kiwi and persimmons as well as lemon balm and chrysanthemum blossom.