Ingredients
- 100g (4oz) wholemeal flour
- 100g (4oz) plain flour
- 2tsp bicarbonate of soda
- 2tsp ground cinnamon
- ½ tsp grated nutmeg
- 200g (7oz) unsalted butter, melted
- 275g (9½ oz) soft brown sugar
- 2 large free-range eggs, lightly beated
- 350ml (12fl oz) natural yoghurt
- 50ml (2fl oz) strong espresso coffee
- 100g (4oz) Brazil nuts, chopped
You will need:
- 26cm (10in) round springform tin, lightly oiled and the base lined with parchment paper
Method
Heat the oven to 180C, 160C fan, 350F, gas 4. Mix the flours, bicarbonate of soda, cinnamon and nutmeg in a large bowl, then set aside
In a saucepan, gently melt the butter with the sugar, then set aside to cool. Mix the eggs with the yoghurt and espresso mixture until smooth, then set aside
Poor the cooled butter mixture into the bowl with the dry ingredients, mixed until combined then stir in the yoghurt mixture and 75g (3oz) of the nuts. Bake for 25 to 30 minutes or until cooked through. Leave to cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
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