1. Preheat your oven to 165°C and line a springform tin (so the cake’s easier to lift out) with parchment and a little oil to grease.
2. Sift the cocoa powder into a small bowl and mix with the espresso to form a thick, smooth paste. Whisk in the vanilla and set aside. If it goes a touch thick, add a splash of boiling water to loosen it.
3. In another bowl, combine the almonds, baking powder and salt.
4. Now, take a third (and final!) bowl to whisk the honey, eggs and olive oil. Use an electric whisk or freestanding mixer to get as much air in as possible, beating for about three minutes.
5. Turn down the speed and add the cocoa paste. Once it’s fully mixed in, add the almond mixture, scraping down the sides to make sure nothing’s been missed before pouring your cake batter into the lined tin.
6. Bake for 50 minutes, before checking with a cake skewer. It should come out clean but the cake should still feel fairly springy. Let it cool – don’t worry if it cracks a touch – and then release it from the tin, ready for cutting.
7. Serve each slice with a generous dollop of cool yoghurt and a dusting of icing sugar.