Bittersweet Chocolate Pear Cake

I realise that I haven't baked with fruits as much as I have with chocolate or vanilla. And it's probably because the fruits are usually all eaten up before I can even bake with them, haha! Anyway, I baked this when I was facing an overload of pears in my house.

Bittersweet Chocolate Pear Cake, adapted from Pastry Affair
125g white whole wheat flour flour
1 tablespoon baking powder
3 eggs
113g unsalted butter
150g sugar
4 pears, diced in small pieces(I used Chinese pears)
115g bittersweet chocolate pieces

1. Preheat the oven to 350 degrees F.
2. Butter and flour a 9 inch spring-form (or cake) pan.
3. In a small bowl, whisk together the flour and baking powder. Set aside.
4. In a large mixing bowl, whip the eggs until they are pale and very thick. With a hand-held mixer, this will take 8 to 10 minutes.
5. In the meantime, brown the butter over medium heat in a medium saucepan. As the butter cooks, it will foam up. Stir occasionally and scrape the solids off the bottom of the pan as they accumulate. Do not let it burn. When browned, remove the pan from the heat.
6. Add the sugar to the eggs and continuing whipping for a few more minutes. When the eggs start to lose their volume, turn the mixer onto low and add a third of the flour mixture. Then, add half of the butter, a third of the flour, second half of the butter, and the rest of the flour. Mix until the flour is just barely combined. Too much mixing will result in losing more volume.
7. Put the cake batter into the pan. On top of the cake, place the diced pears and bittersweet chocolate. When the cake bakes, the cake will rise up around the pears and chocolate, burying them deep within. Bake for 40 to 50 minutes, or until a cake tester comes out clean.

Gula Melaka Mango Sago Pudding

 Gula melaka sago is one of my favourite desserts. Every time I visit Malaysia, I never fail to encounter this dish. It is made up of a pearl sago pudding, flooded with rich, pandan-infused coconut milk and a caramel-like palm sugar syrup. What's not to love about it? Of course, due to health concerns, I rarely partake of this dish nowadays. But when I do, I thoroughly relish it.

  I added cubes of mango at the side to complement this dishand bring out a feel of the tropics. It is best served on a hot day, when you're just craving for a cold dessert.
  

Gula Melaka Sago with Mango Recipe, adapted from Jewel Pie
Ingredients:
100g pearl sago
100g gula melaka
125ml coconut milk
4 pandan leaves, tied in a knot
pinch of salt
1l water + 2tbsp water, divided
1 mango, cubed

Method:
1. Wash pearl sago and soak for at least 30 minutes.
2. In a large pot, bring 1l water to a boil over medium to medium high heat. Add in sago. Stir constantly to prevent it from clumping together. Boil until it is cooked, when it is translucent with a white dot in the middle, about 10-15 minutes. Turn off the heat. Leave it for about 5 minutes.
3. Pour the sago and water into a fine mesh sieve and run cold water over it to remove excess starch.
4. Once drained, separate the sago mixture into 4 ramekins(you may want to brush the ramekins with vegetable oil to ease the unmoulding stage). Leave it to cool, then refrigerate it until set.
5. Combine coconut milk, pandan leaves and salt in a small saucepan. Bring it to a gentle boil over low heat. Remove from heat once it bubbles. Discard the leaves. Set the coconut milk aside to cool.
6. Using the same pan, combine water and gula melaka. Over low heat, stir until it dissolves. Be careful it doesn't burn. Once dissolved, set a side to cool.
7. Unmould the sago puddings. Pour the coconut milk and palm sugar mixture over it and serve with mango at the side.

Rice Krispy Treats

For the past two years, I made gingerbread cookies with royal icing as Christmas gifts. It was a complete nightmare having to bake the cookies, let them cool, make the royal icing and outline the cookies, wait for them to dry, then flood the cookies, followed by another period of waiting, then the eventual wrapping.
This year, haunted by past Christmas baking episodes, I turned to rice krispy treats. They only require one pot, 5 ingredients and little waiting! So here's an easy alternative for a Christmas gift. I'd have to warn you though, this will get you less "ooh"s and "ahh"s compared to red velvet cupcakes, gingerbread cookies and what not.

Rice Krispy Treats recipe, adapted from The Vegan Mom
Ingredients:
1-1/2 cup light corn syrup
1/2 cup sugar
2 tbsp butter
1 tsp vanilla extract
7 cups puffed rice, or more as needed

Method:
1. In a large pot, heat together light corn syrup and sugar over medium heat until it begins to bubble. Stir constantly to avoid burning the pot.
2. Add in butter and continue heating until melted. Remove from heat.
3. Add vanilla extract. Stir.
4. Add in the puffed rice and stir until the puffed rice grains are well coated with the syrup mixture.
5. Scoop the rice crispy treats into little paper liners with a spoon.
6. Leave it in the fridge to set.

Butter Cake

As the old saying goes, "Variety is the spice of life." I don't know if this is normal, but I don't really like to bake the same things over and over again. I mean I know of people who have an amazing signature dish, but that's all that they ever cook, most of the time. I like to experiment with different combinations and create new dishes every time I bake. But that's not possible when the people around you, like my family, are pretty resistant to change. 

I love change. I embrace it wholeheartedly. But to my sisters? Change is like a gross dish served to them at dinner that they're forced to eat. Honest. They like to dine at the same places, eat the same types of food, and have me bake the same types of cakes, brownies, blondies etc. 

Of course, there are downsides to having too much or too little change. Baking a new dish every time means I don't learn to improve on past dishes that show promise, baking the same dish leads to boredom(at least for me). And while I was so tempted to tweak the recipe and add different flavours or spices to the cake, I held back. Some things are meant to stay the same. 

Butter Cake, adapted from MrsNgSK as seen on Wendyinkk

Ingredients:

230g unsalted butter 

200g eggs (4 grade eggs), separated
40g + 120g sugar
200g all purpose flour, sifted
60ml milk
1 vanilla bean, seeds scraped 

Method:
1. Preheat oven at 170C. Grease an 8 inch square pan. 
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 40gm sugar and beat until stiff. Set aside.
3. Cream butter and 120gm sugar until pale and fluffy. Put in vanilla seeds and and beat for a while. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in remaining flour.5. Put half the egg whites in and mix on low speed. Fold in the balance of egg whites.6. Pour batter into pan and level.7. Bake for 45 minutes or until skewer comes out clean. 

Bagels

As a child, I worshipped at the shrine of the Golden Arches. Yes, I'll admit, I loved eating McDonalds. (Don't give me that look. I'm long over those days already.) Don't ask me what was my favourite thing on their menu because I loved practically every single thing on their menu. From their burgers, to french fries, to breakfasts. I can still remember spending my Saturday mornings there, drowning my hotcakes in their "maple syrup" or chomping into their quarter pounder burgers. (I can't help but cringe as I look at my younger self.) Occasionally, they served specialty items like Nasi Lemak and for a period, spaghetti. And for breakfast, they once served bagels with cream cheese and jam. I was so hooked onto it. I couldn't resist the warm, bagel served with a generous helping of tangy, creamy cream cheese and sweet jam. When it was taken off the menu, I recall being pretty upset about it. My experience with bagels at Macs with my first and for the longest time after that, I hadn't gotten the chance to have bagels again.

After all these years, I guess I do get a chance of reunion at bagels. And this time, I know that it's not going to be filled with any sort of additives chemicals.

Basic Bagels, adapted from 17&Baking

Ingredients:

2 1/4 tsp dry yeast(1 envelope)
1 1/2 tbsp sugar
1 1/4 cup warm water
3 1/2 cups unbleached flour(I used white whole wheat flour), plus extra for kneading
1 1/2 tsp salt

Method:
1. Sprinkle the yeast and sugar into 1/2 cup of the water in a small bowl. Leave for 5 minutes and then stir to dissolve. 

2. In a large bowl, mix the flour and salt together. Form a well in the center and pour in the dissolved yeast.

3. Pour half of the remaining water into the well. Mix in the flour and stir in the reserved water as needed, forming a firm and moist dough.
4. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Gradually work in as much additional flour as possible while comfortably kneading to form a stiff and firm dough.
5. Put the dough in a lightly oiled bowl, turning the dough to coat it. Cover with a towel and let rise for 1 hour or until doubled in size. Punch down and let the dough rest 10 minutes.
6. Divide the dough into 8 pieces. Shape each piece into a ball – cup between your hands and press the bottoms together between your palms. Press down to get rid of air bubbles and roll the dough between your palm and the work surface to form a smooth ball. Coat a finger in flour and press it through each ball to form a ring.
7. Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3 of the bagel’s diameter. Place the bagels on a lightly oiled baking sheet and cover with a damp towel. Let rest for 10 minutes and preheat the oven to 220C/425F.
8. Bring a large pan of water to a boil and then reduce to a simmer. Use a perforated skimmer to lowel the bagels into the water in batches of 2-3. Boil, uncovered, until they rise to the surface, about 1 minute. Turn them over once. Then remove from the pan, letting the water drain, and transfer to a lightly oiled baking sheet. Bake 20 minutes, until golden, and cool on a wire rack.

Creamy Avocado Pasta with Garlic Prawns

I've been spending the bulk of my past few days at home. And well, while a "break" from school sounds nice, when you have absolutely nothing, no activity or any sorts to spend your time on, this amount of time you have on your hands gets on your nerves. After all, time is a precious commodity. This is going to sound morbid, but no one knows how much time we have on this earth. How many more days we wake up to, how more breaths before it's our last, how many more precious moments we will get to spend with our friends. Which is why I always make it a point not to waste my time doing nothing. I'd rather be reading a book, talking to friends or even typing out this blog post than staring blankly into space. This is so that, when I do take my last breath, whenever that is, I want to know that my time was well spent.

Creamy Avocado Pasta recipe, adapted from Kevin & Amanda
Ingredients:
100g spaghetti
1 avocado, pitted and peeled
1 lemon, juiced, divided into 2
3 garlic cloves, 2 whole 1 minced
10 prawns
1/4 cup scallions, chopped
lemon zest
salt and pepper to taste
some vegetable oil for sauteing

Method:
1. In a small saucepan, bring several cups of lightly salted water to a boil and add in spaghetti. Cook until al dente.
2. Meanwhile, make the avocado sauce. In a food processor, combine avocado, 1 portion of lemon juice and 2 garlic cloves, salt and pepper. Set aside.
3. Heat oil in a frying pan over medium heat. Add garlic and lemon juice. Add prawns and cook until the turn pink.
4. Turn off the heat. Add scallions and stir to combine. Then, add pasta and avocado sauce. Mix it well.
5. Garnish with lemon zest and season as needed. Serve.

Double Chocolate Chunk Cookies

Pests. They exist everywhere. Most of them live, breathe, twitch and crawl about to scrounge for food. As for others, they don't scounge. Like the ones that live in my house, happen to be 2 years younger than me. So how then, do they feed themselves? They ask, or well, you could say demand.
"Jie, bake double chocolate chip cookies PLEASE!!!!!" one cries.
"No....Jie, I want blondies! Please!!! I'm dying without blondies!" the other protests.

A few days ago, I satisfied the cry for blondies and today, I'll shush the one asking for cookies with cookies.

Double Chocolate Chunk Cookies, recipe adapted from iloveicookibake
Ingredients:

150g butter

100g sugar

30g brown sugar

1 egg

220g plain flour

50g potato starch(you can sub with cornflour)

1 tsp vanilla essence

1 tsp baking soda

1/2 tsp salt

150g chocolate chips

30g cocoa powder

Method:

1. Sieve flour, potato starch, cocoa powder, salt and baking soda together, set aside.
2. Cream butter with sugar and brown sugar until light and fluffy.
3. Add in egg and vanilla essence. Mix well.
4. Fold in the sieved flour til it forms dough and mix in the chocolate chips.
5. Roll out the dough into walnut sized balls. 
6. Bake in preheat oven at 180C for 20 minutes.

Caramelized Onion and Mushroom Couscous

When I first cooked and tasted couscous, I thought, eugh... It tasted like bland little balls of starch. I "fixed" this by adding some lemon juice, which definitely spruced up the flavour. But there was so much a dash of lemon juice could do. Couscous still wasn't something I was too keen on eating again.

Maybe my mistake then lay in the fact that I cooked couscous in water and I ate it without a dressing or sauce of any sorts. This time, I didn't do that again. I cooked the couscous in chicken stock that was flavoured with the sweetness of caramelized onions and mushrooms. Now this dish, well, it's something I don't mind eating for the next few days. 

Caramelized Onion and Mushroom Couscous, recipe from fervourforfood
Ingredients:
vegetable oil
1 yellow onion, diced
3 white button mushrooms, sliced
1/2 cup chicken stock
1/4 cup couscous

Method:
1.  Heat a frying pan with some vegetable oil over medium heat.
2. Add the onion and cook until most of it starts to turn brown.
3. Make a well in the centre of the pan and add the mushrooms. Cook until the mushrooms are browned.
4. Add the chicken stock and bring it to a boil. Turn off the heat.
5. Add the couscous and cover for 2-3 minutes.
6. Serve.
 serves 1

Apple, Chickpea and Corn salad

If I had to name 3 dishes that I have little success in making so far, they would be caramel, bread and salad. My caramel-making experiences have always ended with a burnt pot(partly due to my ignorance back then that one should use a metal pot to cook caramel). Apart from my cinnamon rolls which are absolutely delicious(quoted from my friends and family), my bread doughs have yielded a chewy, crumbly or rock hard results. As for salad, the flavours are often out of balance, resulting in a distasteful mish-mash of flavours.

Today, my salad didn't turn out so bad. In fact, it was tasteful, if I may say so myself. The sweetness of the apple slices and sweet corn results in a for lack of a better word, sweet salad.
As they say, practice makes perfect. Maybe I'd give caramels and bread another go.

Apple, Chickpea and Corn Salad, from fervourforfood
Ingredients:
Half a head of butterhead lettuce
80g canned chickpeas, drained and rinsed
80g canned sweet corn, drained and rinsed
Half an apple, diced
Mayonaise(optional)

Method:  
1. Toss all the ingredients together.
2. Enjoy.
serves 1

Cabbage "Pasta" with Tomato Sauce

On a Saturday, or well, just any day, there's nothing I love more than to whip up a simple meal for myself. There's just something comforting about cooking what you consume on your plate. Perhaps its the control you have over the ingredients, the texture of the vegetables or the portion size.
What I love about cooking is control. You can choose to add something different, try a new technique and cook the precise combination of foods that you want to eat.

Cabbage "Pasta" with Tomato sauce, recipe from fervourforfood
Ingredients:
Half a head of cabbage, sliced thinly
1 yellow onion, diced
4 mushrooms, sliced thinly
200ml tomato puree
Cheese to top

Method:
1. In a medium pot, cover the cabbage with water and bring it to a gentle boil. Once cooked, turn off the heat and drain.
2.  In a large skillet, heat some oil over medium heat and add the onion.
3. Once the onion starts turning translucent, add mushrooms.
4. Once the mushrooms are cooked, add tomato puree. Cook until heated through.
5. Serve cabbage on a plate and top with tomato sauce. Top with cheese.

Whole Wheat Pancakes

As part of my plan to incorporate more whole grains into my diet, I purchased a bag of whole wheat flour. And then I ate it all up. No, just kidding. That would be just...abnormal.

Armed with a bag of whole wheat flour, I set out to make pancakes! A simple, yet delectable and versatile breakfast dish. While the taste of whole wheat may not settle well on some people's palates (like my sisters) it went quite well with some honey or if you're looking for a non-so-healthy alternative, serve it with ice cream.

Whole Wheat Pancakes recipe, adapted from Skinnytaste
Ingredients:
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp milk
2 tsp vanilla

Method:
1. Mix all dry ingredients in a bowl.
2. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
3. Heat a large skillet on medium heat.
4. Lightly pour oil to coat and pour 1/4 cup of pancake batter.
5. When the pancake starts to bubble, you may add any toppings if you wish.
6. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Chocolate Oatmeal

Oatmeal for breakfast? Doesn't sound appetizing. But Chocolate Oatmeal? Hmmmm, that's different story. Better yet, a naturally sweetened(no added sugars, no added butter) chocolate oatmeal sweetenened with banana? That takes the cake, or in this case, oatmeal!



Chocolate Banana Oatmeal
Ingredients:
1/2 cup rolled oats
1 cup water
1 1/2 tbsp cocoa powder
1 banana

Method:
1. Combine oats and water in a saucepan and bring to a boil.
2. Add cocoa powder.
3. Add the banana. Use a fork to mash it as it cooks.
4. Once the oatmeal has been cooked to the consistency you desire(some prefer water, some like it without excess liquid but creamy[That's me!]), turn off the heat.
5. Serve immediately.

Chocolate Fudge balls

 Rich, dark chocolate fudge balls. Don't they seem fattening and artery clogging? Fear not! They are HEALTHY! Yes, you heard me. They don't contain an ounce of added sugar or butter! The secret ingredient? Dates. Yup, it's a pretty exotic fruit that most can't find in regular supermarkets. Found mine in Mustafa and they worked really well in this recipe. The flavour of the dates was mild, which prevented it from overpowering the rich, chocolate taste.

Chocolate Fudge Balls recipe from Chocolate Covered Katie
Ingredients:
120g walnuts
220g pitted dates
1 tsp vanilla extract
1/8 tsp salt
3 tbsp cocoa powder

Method:
1. Blend all the ingredients in a food processor.
2. Roll the dough into small balls.
3. Enjoy! 

Enclosed Pineapple Tarts

Just when Christmas carols have begun to ring in my head, the stores in Orchard start playing traditional Chinese music. The large signs promoting a 50% Christmas sale disappear, only to be replaced by stacks of jars of Chinese New Year goodies. It's another festive season, which means bustling crowds of people in the night, exorbitant prices to dine out and being blinded by scarlet red decorations everywhere I go. But then again, it gives me another reason to bake.

This is my second attempt at pineapple tarts. It's not to say the previous one was bad, in fact, I loved it, but it's always good to try something new. Do give these a try, they are amazing!

Pineapple Tarts, recipe from Makansutra

Ingredients: 

250g unsalted butter 

1/2 tsp salt

75g caster sugar

170g cream (I used whipping cream)

50g cream cheese
3 egg yolks
400g cake flour
30g corn starch

1 egg yolk + 1tbsp water, mixed together
Pineapple jam, rolled into balls with 2cm diameter.

1.  Preheat oven to 180C.
2. Cream butter, sugar, salt and cream cheese together.
3. When it comes together, pour in cream and whip on medium speed until it turns creamy.
4. Beat in egg yolks for 1 minute.
5. Sift both flours and pour half of it into buttery mixture. Mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. Do not over mix.
6. Let dough sit for 10 minutes minimum before you start wrapping your jam with it. (You can see a tutorial on Wendyinkk which shows you how to wrap it.)
7. Brush the tarts with eggwash. Bake for 15 minutes.

Intern in the kitchen!

I tie the strings of my apron into a tight ribbon just at the end of my spinal cord. 
"Danelle, prepare the sorrel juice," the chef calls. I proceed with my task briskly, blending the leaves, straining the mixture and storing it in the fridge. After which, I am called to do other miscellanous tasks too, such as grating lemons, preparing the meringue mixture, halving hazelnuts, etc. After 2 hours, I get my lunch break. I indulge in a simple yet delicious meal of siew bak(roasted pork belly) with rice and a sticky red sweet sauce on the side. Once done, I get back to work, preparing for service time. Desserts are dished out and plated beautifully on oval, white porcelain plates. The meringue is caramelized to a beautiful brown, with little specks of black. All over the plate, creamy lemon curd is piped in small, bright yellow dots, then topped with a crunchy short bread crumbs and lemon balm leaves.   
After the last order is sent out, we wash up, clean the area until it is spanking clean and I return home.
That was a day in my life for the past for weeks, as an intern in a restaurant kitchen. Alas, all things eventually come to an end, as that of my internship. And I have to thank the chefs who had been so patient to teach me the ropes and forgiving when I messed up. And what better way, than to say it with cake?

Four tier chocolate cake, recipe adapted from Donna Hay
Ingredients:
½ cup water 
60g butter, chopped 
2 tablespoons cocoa, sifted
150g all-purpose flour
½ tsp baking soda
180g caster sugar 
1 egg 
¼ cup buttermilk(alternatively, mix 1/4 cup milk and 3.5ml vinegar and let stand for 5-10 minutes)
½ teaspoon vanilla extract

Method:
1. Preheat oven to 150C(fan-forced)/170C (conventional). Grease two six inch pans.
2.Heat water, butter and cocoa in a saucepan over medium heat until butter is melted. Leave to cool.
3. Sift flour, baking soda in a bowl. Add caster sugar. Add cocoa mixture and whisk to combine.
4. Add buttermilk, egg and vanilla. Whisk to combine.
5. Divide the mixture into the two pans. Bake for 35-40 minutes.

Chocolate cream cheese frosting, adapted from Donna Hay
Ingredients:
50g butter, softened
250g cream cheese, softened
160g icing sugar
25g cocoa powder

Method:
1. Cream butter and cheese together until pale and creamy. Sift in cocoa powder and icing sugar. Mix until light and fluffy.

Assembly:
To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

NOTE: I used eight inch pans instead of six inch as specified. Hence, cake layers were much thinner, so I did not cut the cakes in half. I made a two tier cake instead.
  

Pesto

In my attempt to start cooking proper meals for myself, I had to start preparing spaghetti sauces. In the past, I would just boil up some pasta and pan fry some vegetables together, mix it up and call it "lunch". While it did have nutritional value(due to the veggies), I wouldn't say it was the most appetizing pasta that I'd ever had. After all, there was no sauce.
So I decided to begin with pesto, a green, versatile sauce that could be used in many ways that do not necessarily include pasta. I have to admit, I started spreading it on bread once I had finished making it. Pasta was not the first thing on my mind.
It's delicious and has a very unique mash of flavours. Even my sister, who does not usually like vegetables, fell in love with it and proceeded to take another slice of bread to spread it on after trying it. Give it a try!
Just in case you're not a fan of pasta, here are 50 ways to use up you pesto.

Pesto recipe, adapted from Make the Bread, Buy the Butter by Jennifer Reese
Ingredients:
2 cups packed basil, leaves only, washed and dried
3 cloves garlic, peeled
1/2 cup extra virgin olive oil
3 tbsp walnuts
1/2 cup Parmigiano-Reggiano cheese, grated
Salt to taste

Method:
1. Put basil, garlic, nuts and oil in a food processor. Blend until smooth and creamy.
2. Scrape down the sides of the bowl and add in cheese. Blend to combine. Add salt to taste. Use immediately, or store in fridge for 1-2 days. You can also freeze it for longer storage.

Happy New Year

It's been some time since I last posted and I really apologize for that, dear readers. I've been pretty busy after my O levels, with a part time job(more on that in my later posts), preparing for my upcoming piano examination and church activities. But this year, I promise, I'll be baking and cooking lots more!
I've already got plenty of recipes in mind and I'll try them soon! You can expect to see Chinese New Year goodies, quick and easy(plus healthy) meals for all and sweet desserts(that may or may not be healthy, but definitely delicious!).
So do look out for more recipes coming your way!

Farewell

 Farewell. It's an eight letter word that is easy pronounce, but hard to say. After all, who would want to separate from the friends that you've made and bonded with for 4 years? Not many do. The bonds that have been so tightly fostered have to be broken and we have to take root in new places. A difficult change to adapt to. But it's an inevitable fact that all friends will have to make their separate ways when it's time. "How lucky I am to have known someone who was so hard to say goodbye to."- Unknown

So the question begets: how should I say goodbye? Should I part quietly, escaping tears, sobs and hugs; Or should I make a grand exit; Or maybe, I'll say goodbye with a slice of cake to remember me by. 

Healthy Lemon Cake recipe, adapted from sixteenbeans

Ingredients: 
1 ½ cups yogurt
2/3 cup olive oil (I like the incredible flavour that olive oil provides in cakes, but if you don’t, use a flavourless oil instead.)
200g honey
3 eggs
1 teaspoon vanilla
1 tablespoon lemon zest
2 tablespoons lemon juice
320g all purpose flour
2 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
Pinch freshly ground nutmeg

Method:
1. Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil and line the bottom with parchment.

2. Whisk together the yogurt, olive oil, sugar, eggs, vanilla, lemon zest, and lemon juice. Sift the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain. 

3. Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. 

4. Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.