Coffee and Brazil nut yoghurt cake is perfect to serve with coffee. Or add whipped cream with a little espresso to transform it into a dessert.
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Ingredients
- 100g wholemeal flour
- 100g plain flour
- 2tsp bicarbonate of soda
- 2tsp ground cinnamon
- ½ tsp grated nutmeg
- 200g unsalted butter, melted
- 275g soft brown sugar
- 2 large free-range eggs, lightly beaten
- 350ml natural yoghurt
- 50ml strong espresso coffee
- 100g Brazil nuts, chopped
- You Will Need:
- 26cm round springform tin, lightly oiled and the base lined with parchment paper
Instructions
- Heat the oven to 180C, 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 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.
