Chocolate olive oil cake & yoghurt

Makes enough for: ten slices

Put aside: 20 minutes for prep and 50 minutes for cooking

What you’ll need

150ml olive oil extra virgin or regular olive oil
50g cocoa powder a good-quality, branded option is generally better than a supermarket’s own version
2 shots of espresso adding in water to make it up to 100ml
10ml vanilla bean paste
160g ground almonds
3/4tsp baking powder
160g honey clear & runny
3 large eggs free-range
A large pinch of salt
Icing sugar for dusting
Plain yoghurt for serving

What to do

1. Preheat your oven to 165°C and line a springform tin (so the cake’s easier to lift out) with parchment and a little oil to grease.

2. Sift the cocoa powder into a small bowl and mix with the espresso to form a thick, smooth paste. Whisk in the vanilla and set aside. If it goes a touch thick, add a splash of boiling water to loosen it.

3. In another bowl, combine the almonds, baking powder and salt.

4. Now, take a third (and final!) bowl to whisk the honey, eggs and olive oil. Use an electric whisk or freestanding  mixer to get as much air in as possible, beating for about three minutes.

5. Turn down the speed and add the cocoa paste. Once it’s fully mixed in, add the almond mixture, scraping down  the sides to make sure nothing’s been missed before pouring your cake batter into the lined tin.

6. Bake for 50 minutes, before checking with a cake skewer. It should come out clean but the cake should still feel  fairly springy. Let it cool – don’t worry if it cracks a touch – and then release it from the tin, ready for cutting.

7. Serve each slice with a generous dollop of cool yoghurt and a dusting of icing sugar.