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Put the oil, sugar, and eggs in a large bowl and beat with an electric whisk until smoothly mixed.  Reserve a handful of the walnuts for decoration and chop the remainder with a knife or food processor in brief bursts until fine, but not mealy.

Add the chopped nuts, flour, salt and yogurt to the bowl. Using broad strokes, mix with a wooden spoon until smooth and even. Do not over mix.

Spoon the mixture into a greased spring form cake pan and smooth flat on top. Sprinkle with the reserved nuts.

Bake towards the top of a preheated oven at 340 degrees for about 40 minutes. Insert a skewer at an angle into the centre – it should come out clean.

Put the brandy and honey in a small bowl, then drizzle the mixture over the cake. Let cool in the pan for 20 minutes.

Remove the cake (still on its base) and cool on a wire rack for 10 minutes. Remove the base and serve warm or cold. 

Prep: 20 minutes
Bake: 40-45 minutes
Stand: 30 minutes
Serves: 8-12