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Ingredients
- 200g butter, diced
- 200g castor sugar
- 4 eggs
- 1 tbsp instant coffee granules
- 1 tbsp grated lemon zest
- 100g Greek-style natural yoghurt
- 2 tbsp honey
- Fresh walnuts, cracked, for serving
- 150g walnuts
- 25g soft brown sugar
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 2 tsp cinnamon
- 100ml milk
- 1 tbsp brandy
Method
Heat oven to 180C. Mix 50 grams walnuts with brown sugar for topping. Whiz remaining walnuts until crushed to a powder. Sift flour, baking powder and spices into a large bowl. Mix milk and brandy. Using an electric beater, beat butter and sugar until pale and creamy, about five minutes.
Add eggs one at a time, beating well. Using a large metal spoon, fold in flour mixture alternately with the milk mixture. Stir in crushed walnuts, coffee and lemon zest. Spoon into a lightly buttered deep-sided 20-centimetre square or round pan and strew walnut and brown sugar mix over the top.
Bake for 45 minutes or until an inserted skewer comes out clean. Serve with a dollop of yoghurt, a drizzle of honey and a freshly cracked walnut half.
