Yoghurt Cinnamon Cake
210 gm flour
2 tsp baking powder
1/2 tsp salt
1 tbsp cinnamon powder
75 gm ground almonds
75 gm sugar
50 gm honey
250 ml plain yoghurt
80 ml oil
Preheat oven to 350 and line the bottom of a 9″ cake pan with parchment and grease the side.
Mix the flour, baking powder, salt, cinnamon almond and the sugar, set aside.
Beat the eggs with honey, yoghurt and the oil for 5 minutes. Add the flour mixture to the eggs and fold to combine.
Pour the batter into the cake pan and bake for 35 minutes.
Let cool 10 minutes in the pan before transferring it to the wire rack to cool completely.
Dust the cake with mixture of 1 tbsp icing sugar and 1/2 tsp cinnamon powder, just before serving.