HONEY, CHOCOLATE AND YOGHURT CAKE

140g plain flour

140g self-raising flour

1 tsp baking powder

1/2 tsp sea-salt flakes

2 free-range eggs

140g honey, plus extra, for drizzling

(optional)

280g unsalted butter, melted, cooled 170g plain yoghurt

1/2 cup caster sugar

100g good-quality dark chocolate

buttons

1 vanilla bean, finely sliced on an angle

STEP 1 Preheat oven to 175°C fan-forced (195°C conventional). Grease and line a 20cm square baking tin with baking paper.

STEP 2 Sift flours, baking powder and salt into a bowl.

STEP 3 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.

STEP 4 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.