Wildflower honey cake with toasted honey syrup

Whisk the flour, baking powder and salt together; set aside.

Blend the room-temperature butter and the honey with a whisk or electric mixer until light and fluffy.

Add the yogurt, vanilla, two of the eggs and about a third of the dry ingredients; blend until fluffy again.

Add the last two eggs and the rest of the dry ingredients; stop as soon as the flour disappears and scrape down the sides with a spatula.

Transfer to a generously buttered cake pan with a round of parchment in the bottom; smooth from the centre to the edges.

Optionally cover the top with sliced almonds, each touching the batter; tap the pan to settle the batter.

Bake in the centre of a 350 degree oven about 40 minutes, until golden brown and a toothpick comes out clean.

Cool in the pan about 20 minutes.

Meanwhile, cook more honey over medium-high heat until it darkens and smells of toasted honey; use a pan big enough that it cannot boil over.

Off the heat, pour in a little cold water and swirl; let the syrup cool.

Run a knife around the edge, turn the cake out onto a cooling rack, then onto a plate right side up.

Spoon the honey syrup evenly over the top; let the cake cool completely.

Garnish with wildflowers once completely cool; serve with whipped cream with a little sour cream whipped in.