Instructions: Butter the inside of a 230mm diameter springform tin.

Cut out a circle of greaseproof paper to fit the bottom and fit it onto the base (it will stick to the butter) then butter the paper as well.

Next prepare the almond base.

In a processor mix the first four ingredients together until smooth then add dour and the almonds and work to a smooth dough.

If you dont have a processor beat the sugar butter egg and lemon with a whisk then work in the flour and almonds with your hands.

If the dough remains sticky once its mixed dust it with a little extra flour and using your hands gently knead it in on a chopping board or smooth work surface. Roll the pastry into a ball shape then pat it flat so that its circular and about 30mm thick.

Wrap it in clingtilm and leave in the fridge for about 20 minutes.

If it"c too firm for rolling let it sit for a while outside the fridge until it becomes more pliable. Switch the oven to 150C/300F/Gas Mark 2. Next place the base of the springform tin on the work surface unwrap the pastry and sit it on top.

Roll it out to about 5mm thick (it may slip about a bit on the buttered paper) then trim around the groove in the base with a knife to remove the excess pastry. Assemble the tin and bake in the oven for about 20 minutes until halfcooked. Remove from the oven and leave to cool in the tin while you make the tilling.

Turn the oven down to 140C/280F/Gas Mark 1 1/2. Using either a wooden spoon or an electric mixer fitted with a Kbeater beat the yoghurt with the quark the egg yolks and lemon zest.

Next using an electric (or hand) whisk beat the egg whites until they form floppy peaks then gradually beat in the sugar shaking in small amounts until fully incorporated.

Do the same with the flour.

Next fold the eggwhite mixture into the yoghurt mixture and spoon into the cake tin on top of the precooked pastry base; level with a knife.

Sprinkle with the soaked sultanas and put on the middle shelf of the oven to bake for about 1 1/2 hours (or until just firm to the touch).

Remove from the oven leave to cool then slide the tip of a pointed knife between the top lip of the cake and the tin.

Next carefully unclip the tin ( if you yank it too fast the sides of the cake could tear) and remove gently.

Slip a bendy knife or wide metal spatula between the greaseproof paper and the almond base and gently but deftly transfer to a serving plate.

If you dont feel confident about doing this serve it on its tin base set an a plate.

Spoon over the honey and serve at room temperature.

You can make this the day before but only add the honey just before serving. Its also delicious without sultanas so leave them out if you want.

Serves 8

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