Biscocho de Yogur (Yoghurt Cake)

Preheat oven to 350ºF and grease and line an 8-inch springform pan. Set aside

Whisk together honey and yogurt and set aside. Sift together flour, salt and baking powder and set aside.

In the bowl of your electric mixer, mix butter and sugar until pale and fluffy, about 3 minutes. Beat in eggs one at at time, then whisk in vanilla. Add flour and yogurt in three additions, starting and ending with the flour. Mix just until combined.

Pour into prepared pan and smooth out the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing the sides. When cool enough, take the sides off the cake and allow to cool completely before serving.

I recommend serving this with strawberries and cream. Will keep for a few days in an airtight container.