Grease and line a 12x25cm loaf tin with non-stick paper. To make the topping, gently melt the butter, allowing it sizzle for a few minutes until it starts to turn light brown. Remove from the heat and allow to cool, mix in walnuts and cinnamon. Put aside while you prepare the cake. To make the cake, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift together the flour, baking powder, bicarbonate of soda and salt. Fold the flour into the butter mixture, alternating with the yogurt. Take care not to over mix. Spread half the batter on the base of the cake tin and cover evenly with half of the topping mixture. Crumble the ‘helwa tat-tork’ on top. Cover with the remaining cake batter. Next , mix the remaining topping mixture with the muscovado sugar and sprinkle on top of the cake. Bake in the oven at 170`c for 45 minutes.

Suggested wine: Ruffino Vin Santo
On the palate Serelle 2006 reveals a wide variety of dried fruit notes, such as apricots, pineapples, figs and dates. The long ageing process in small oak barrels leaves pleasing hints of walnut and hazelnut chocolate. Its important structure is perfectly balanced by a pleasing tasty fragrance. The finish is persistent and leads towards a long-lingering aftertaste of orange peel and crème brulé.