Honey Yoghurt Cake

I had a Greek yoghurt leftover in the fridge, so what better to do with it then to bake a cake ? The yoghurt makes it a delicious and moist cake that stays fresh for a long time, ideal ! The honey will caramelize more quickly than sugar, so the crust will darken more. The flavours are fully developed after two days, store the cake in an airtight container.

Ingredients
200 g butter or margarine of good quality
200 g sugar
5 eggs
250 g flour + 1/2 sachet of baking powder (1 sachet = 16-20 gr)
150 g Greek yoghurt
100 g honey
seeds of 1 vanillapod

Preparation
Beat butter, sugar and vanillaseeds until light and fluffy. Add eggs one ad a time. Make sure everything is well combined. Add honey and yoghurt, mix until well combined. Fold in flour and baking powder. Pour batter in a well greased tube pan. Bake for 40 tot 45 minutes in a preheated oven 175°C or until a skewer comes out clean. Remove from pan and let cool on a wire rack. Dust with icing sugar before serving.