There’s a reason this cake recipe is on of Karen’s favourites. Sure, it’s delicious, but it’s also easy to make with just a bowl and whisk. No fancy machinery required! Karen used dark chocolate, but depending on how sweet your tooth is, you could use milk or white chocolate instead. The sliced vanilla bean on top imbues the cake with a lovely aroma, but the icing on the cake – pardon the pun – is a large drizzle of honey while it’s still warm. So good!
Want some more recipes with honey in them?
Ingredients
Method
Preheat oven to 175°C fan-forced (195°C conventional). Grease and line a 20cm square baking tin with baking paper.
Sift flours, baking powder and salt into a bowl.
Whisk eggs in a separate bowl until light and fluffy, then add honey, butter, yoghurt and sugar. Whisk together well, then gently fold in flour mixture and chocolate buttons.
Pour mixture into prepared tin and arrange vanilla bean slices over the top. Bake for 45 minutes, or until a skewer inserted into centre comes out clean. Cool in tin for 5-10 minutes. Turn out onto wire rack to fully cool. Serve cake with an extra drizzle of honey, if desired.
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