1½ cups (225 g) all-purpose flour
1 tsp salt
1 tsp baking soda
zest of 1 lemon
2 tsp coarsely ground fennel seed
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
1 tbsp cocoa powder
4 eggs at room temperature
1 cup packed brown sugar
1 tsp vanilla extract
2 tbsp lemon juice
½ lb (225 g) softened butter (can be stirred with a spatula for a fluffier texture)

Topping

Liberté Méditerranée plain yogourt

Fresh figs

Candied citrus peel or whatever fruit you have on hand.

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 9-inch angel food cake pan.
2. In a bowl, combine flour, salt, baking soda, lemon, fennel seed, cinnamon, ginger powder, cloves and cocoa powder. Set aside.
3. Using an electric mixer, beat the eggs, sugar, vanilla, and lemon juice until the mixture approximately triples in volume. Scrape down the sides occasionally, if necessary. About 5–7 minutes.
4. At low speed, add the dry ingredients in three parts. Continue mixing until ingredients are completely incorporated.
5. At medium speed, slowly incorporate the butter into the batter until completely incorporated.
6. Transfer the batter to the angel food cake pan, taking care to smooth the surface with a spatula.
7. Bake for 45 minutes or until a toothpick or cake tester comes out clean. Let cool for 15 minutes.
8. Remove the cake from the pan and transfer to a wire rack, flat side up. Let cool completely.
9. Garnish generously with Liberté Méditerranée Plain yogourt, and top with fresh figs and candied citrus peel or whatever fruit you have on hand. Delicious dressed up or dressed down, with a cup of coffee or tea!

       Tips
       For best results, make sure your eggs and butter are at room temperature. If you forget to do so, submerge the eggs in warm water for 20 minutes. Butter can be cubed and placed in the microwave for 20 seconds.