Prep: 20 minutes

Bake: 40-45 minutes

Stand: 30 minutes

Serves: 8-12

½ cup Extra Virgin Olive Oil
½ cup sugar
2 large eggs
2 cups walnut pieces
1 ½ cups self-rising flour, sifted
¼ tsp. salt
½ cup plain yogurt
2 tbsps. brandy
2 tbsps. honey

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.