Honey Yogurt Sponge Cake (with fresh summer berries!)

This summer on a plate is definitely a winner.

It’s airy and sweet, the perfect little-something-to-keep-me-going-through-quarantine cake. Any summer fruits will do so choose your favourites. I opted for the classic red and blue combo.

To quote a fan, “This cake IS summer!”.

Hot tip: make the cake ahead of time if you’re short on time (it freezes beautifully) then all you need to do is whip the cream and scatter the berries before serving. Give it a try and let me know what you think.

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Recipe

Honey Yogurt Sponge Cake

For the cake:

• 1 cup granulated sugar

• 3 large eggs

• 1 tbsp vanilla extract

• 1/3 cup vegetable or light olive oil

• 2 cups self-raising flour

• 2 tsp baking powder

• 1/4 tsp bicarbonate of soda

• Pinch of salt

• 1 cup Greek plain yogurt

• Zest of 1 lemon

For the syrup:

• 1/4 cup honey

• 1/2 cup water

Toppings:

• 1 cup double cream

• 100g fresh blueberries

• 100g fresh strawberries

Directions

1. Preheat oven to 180C and grease a bundt cake tin. Beat eggs and sugar until light and airy for about 5 minutes then add the oil, yogurt, vanilla extract and lemon zest.

2. In a separate bowl add all dry ingredients together. Gently fold the dry in with the wet careful not to overmix. Pour cake batter into tin and bake for 35 minutes or when a skewer comes out clean.

3. As it bakes, make let’s make the syrup! Add the honey and water in a small saucepan and bring to a boil. Once honey is dissolved remove from heat and keep to one side.

4. Flip cake onto a wire rack and leave to cool. Use the skewer to poke holes all over the cake then brush the syrup on top. Whip cream into soft peaks, spread on top and decorate with the berries. Bel hana!

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'Bel hana' is a shorter version of 'bel hana wel shefa' which roughly translates to 'with happiness and good health' and the Egyptian way of saying Bon Appetit.

Don't forget to use #EgyptianEpicurean and tag me in your creations on Instagram!