A tender, moist yogurt cake studded with toasted almonds and built for two. The vanilla yogurt keeps it light while the almonds add substance; a drizzle of warm spiced honey turns it into dessert or a quiet breakfast. Serve warm or at room temperature.

Serves 2. 35 minutes, 10 at the stove.

About 550 calories a serving, 10 g protein, 73 g carbohydrate, 25 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375 degrees F [190 degrees C]. Mix 2/3 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt in a bowl. Crack 1 large egg into another bowl, add 1 tablespoon oil, and whisk until combined. Stir in the yogurt container with its almonds, then fold the wet into the dry just until blended.
2. Pour into a small baking dish or two ramekins. Bake until a toothpick comes out clean, about 18 to 22 minutes; the cake will rise and set but stay tender. While it bakes, melt 2 tablespoons butter in a small pan with 2 tablespoons honey and 1/4 teaspoon cinnamon over low heat, stirring once.20 min
3. When the cake is done, let it cool for 2 minutes, then pour the warm honey butter over the top. Serve warm.2 min

Note Swap honey for maple syrup if you have it; ginger works as well as cinnamon. Keep wrapped at room temperature for two days, or refrigerate up to four. Serve with a spoonful of cold yogurt alongside or crumble into breakfast bowls with more yogurt.