Cut into generous slices at teatime, this tender yogurt cake is sweetened with Hédène’s Coriander Honey from the Berry, golden, creamy and smooth, with a fresh perfume and delicate notes of caramel and ripe fruit.
Serves 8 · 15 min + 40 min baking
- Preheat the oven to 350°F (180°C) and butter a 9-inch (23 cm) round cake pan.
- Whisk 3 eggs with 1/2 cup (125 g) of plain yogurt, 1/2 cup (170 g) of coriander honey and 1/3 cup (80 ml) of neutral oil.
- Fold in 1 1/2 cups (190 g) of flour mixed with 2 tsp of baking powder and a pinch of salt.
- Pour into the pan and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
- Let cool before serving; the honey’s caramel and ripe-fruit notes shine with a cup of tea.
The star of this recipe: Coriander Honey, by Hédène.
