This barely sweet yogurt cake is effortless to make. A generous amount of salt, wildflower honey, and heady olive oil make for a salty-sweet treat that's reasonably healthy, as well.
Ingredients
Preparation
- Preheat the oven to 350°F. Grease a 6-inch baking pan with butter. Line the pan with parchment paper, pressing into the shape of the pan. Allow the paper to extend up from the sides of the pan by about ½ an inch. No need to grease the inside of the parchment.
- In a medium bowl, whisk together the yogurt, eggs, vanilla, salt, olive oil, and honey. Add the cornstarch and whisk until totally smooth.
- Pour the yogurt mixture into the prepared pan. Sprinkle the blueberries evenly over the cake. They should sink into the batter.
- Bake for 45-60 minutes, or until the center of the cake is set and no longer liquid. The edges should be slightly browned.
- Remove from the oven and gently run a pat of butter over the surface of the cake. Allow to cool slightly, then transfer to the refrigerator. Chill, uncovered, for at least two hours.
- Carefully remove the parchment paper (it should peel away easily) and serve with a sprinkle of sea salt and a drizzle of olive oil.
