MAKES 1 TRAY FOR SLICING
120ml groundnut or vegetable oil plus extra for brushing
3 medium eggs
100g golden caster sugar
225g Greek-style yoghurt (for example Total full fat)
2 heaped tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
50g pecan nuts
125g orange blossom honey
- Preheat the oven to 190C/170C fan/gas 5 and brush a 23cm square brownie tin with oil. Whisk the oil, eggs and sugar in a large bowl to combine, then whisk in the yoghurt and stir in the semolina. Sift the cocoa, baking powder, bicarbonate of soda and cinnamon into a small bowl and stir this into the mixture. Transfer it to the tin, smoothing the surface, arrange the pecan nuts over the top and bake for 30 minutes or until shrinking from the sides and firm in the centre.
- Gently heat the honey in a small pan until liquefied, drizzle over the cake and brush over the surface, then leave to cool. To serve cut into squares (you should get 16 medium). These will keep well for several days in an airtight container.
Classic English Breakfast by Newby, £12 for 125g loose leaf, newbyteas.co.uk