Spiced Honey Yoghurt Sponge

• 200g locally cultured honey
• 225g organic salted soft butter
• 4 eggs
• 70g plain organic yoghurt
• 250g plain flour
• 10g baking powder
• 2g baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Cherries

• 250g pitted and de-piped cherries

Chocolate Glaze

• 200g good quality dark chocolate (70%) melted

Line an 8” cake tin and preheat your oven to 180°C (fan forced).

Whisk the honey and butter together in a large bowl with a spatula or in a stand mix with paddle attachment.

In a separate medium sized bowl, mix all the dry ingredients (flour, baking soda, cinnamon, cloves, nutmeg and ginger) together and set aside.

Add eggs into your butter/honey mixture one at a time with 1 tablespoon of the flour mix per egg. Whisk well after each addition to egg.

Gradually add the remaining flour mix to the batter until well incorporated.

Scrape down your bowl as necessary to ensure an even batter.

Turn the cake out of the tin onto a cooling rack.

Add cherries to a small saucepan and put on medium low heat for 5-10 minutes until juicy, slightly cooked but still holding their shape – set aside and let cool

Melt chocolate cover cake while the chocolate is warm.

Melt the dark chocolate in a bain marie or microwave.

Cover cake while the chocolate is warm

Press cherries into the warm chocolate in the desired pattern of your choice.

Decorate with your favourite florals and eat with lovers, family & friends.