Yoghurt cakes

MAKES 1 LARGE OR 8 SMALL CAKES

150g natural yoghurt

150g ground almonds

150g self-raising flour

75g soft brown sugar

100ml olive oil

3 eggs

1 tsp vanilla extract

1 tbsp clear honey

1 tsp saffron threads, soaked in 1 tsp boiling water

Zest of 1 orange

2 tsp baking powder

Pinch sea salt flakes

Grating of nutmeg

FOR THE SYRUP

Juice of 2 oranges

1 tbsp clear honey

PREHEAT the oven to 170c/gas 3. Line a 450g loaf tin with non-stick baking paper or place eight small loaf cases on a baking sheet. Put all the ingredients in a stand mixer and beat well to make a smooth batter. Pour the mixture into the prepared tin or cases and bake for 40-45 minutes until firm and golden. If using small loaf cases, check the cakes after 30 minutes by inserting a skewer into the centre — if it comes out clean, they’re done. To make the syrup, place the orange juice and honey in a small saucepan and heat gently, stirring occasionally until combined. Remove the cake(s) from the oven, pierce a few times with a skewer and drizzle over the syrup. Serve warm. Cake will keep in an airtight container for up to three days.