What do you do with a tub of full fat cream line yogurt, farm fresh eggs and a jar of honey brought back from France? Besides dressing up my morning yogurt with fruit and honey, I decided to try something new. I used this recipe and the results yielded a moist and tender cake perfect for breakfast. The best part was the simplicity of the recipe and the fact that it can be whipped up in no time at all. This is definitely going to be a go-to recipe with numerous possibilities.
A warn slice eaten with fresh blackberries, a drizzle of honey and a dusting of powdered sugar made for a not too sweet accompaniment to my afternoon espresso. I wish all days could be spent browsing magazines and eating warm cake. Wouldn’t that be nice.