Look, it doesn’t get much better than this. A light, fluffy, spongy cake, soaked in syrup and topped with honey and nuts.
1 teaspoon vanilla extract
2 tablespoons sugar
2 tablespoons greek yogurt
1/4 cup flour
2 tablespoons honey
1 teaspoon sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons butter
2 tablespoons slivered almonds
The best part about this cake is that it’s fat free! I’m just kidding. The best part is the honey syrup. Which is most definitely not fat free.
Preheat the oven to 375 F
It’s worth mentioning that I only made enough for one very tiny cake- so feel free to double, triple, or quadruple this recipe!
Start by whisking the sugar and eggs until they’re light and foamy.
Add in the greek yogurt, and whisk it all up. If you wanna live dangerously, go ahead and use butter in place of the yogurt. No one is stopping you. Except maybe your cardiologist, but that’s none of my business.
Add in the vanilla, and whisk that up. I’ve been out of vanilla for the past 3 weeks, and finally got my mitts on some. I’m hoarding it, and sniffing it periodically. Add in the flour, and whisk it until it’s completely light and silky and lump-free.
Pour it into a greased baking dish (I just use cooking spray, I lost the motivation to use butter and flour years ago), and bake it for 15-18 minutes, or until a toothpick inserted comes out clean. You can also just use a fork- and you certainly don’t need a special cake tester. You just have to poke the cake, folks. Nothing to spend $7.99 on.
While the cake is baking, make the syrup. Melt the butter (I really, REALLY would *not* recommend using greek yogurt for this…),
and then add in the rest of the ingredients. Let it all come to a boil,
and when the cake is done, pour the syrup on top
You can also poke the cake with a fork, and then pour the syrup in so the cake gets totally saturated. I forgot the almonds, but the cake is so much better with them!