Basil and almond pesto pasta with broccoli, peas and zucchini
Miso (Japanese fermented bean paste) adds richness and a subtle saltiness to this indulgent chocolate cake. This cake also has an amazingly soft, moist crumb thanks to the addition of two traditional Mediterranean ingredients, Greek yogurt and olive oil.

¾ cup plain flour

½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
1 cup brown sugar
2 tablespoons shiro miso (white miso)
½ cup plain Greek-style yogurt
¼ cup olive oil
¼ cup water
confectioners' (icing) sugar to dust (optional)

PREHEAT the oven to 350ºF/180ºC. GREASE a 9-inch (23 cm) round cake pan lightly with oil and line the base with baking paper. SIFT the flour, cocoa, baking powder, baking soda and sugar into a bowl. WHISK the miso, yogurt, oil and water together in a separate bowl. ADD the wet ingredients to the dry ingredients and stir gently to combine. SPOON the mixture evenly into the prepared cake pan. BAKE for 30 minutes. REMOVE from the oven and let cool in the pan for 10 minutes, then turn the cake out onto a wire rack to finish cooling. DUST the top of the cake with confectioners' (icing) sugar, if using.

Variation: For a more decadent version lightly ice the cake with nutella.