recipes
Walnut and halva cake with frozen berry yogurt
2021-02-20
Ingredients
For the cake
- 170g butter
- 200g caster sugar
- 4 eggs
- 400g plain flour
- 1 ½ tsp baking powder
- 1 ½ tsp bicarbonate of soda
- 250g Greek yoghurt
For the topping
- 120g butter
- 200g walnuts
- 1 tsp cinnamon
- 50g dark muscovado sugar
- 300g helwa ta tork (Camel brand)
For the frozen yogurt
- 300g frozen strawberries
- 100g frozen raspberries
- 300g vanilla yogurt
- 1 tbsp. honey
Method
Start preparing the topping mixture by melting butter until slightly browned, then stir in the cinnamon and walnuts. Put aside and allow to cool. Meanwhile, in a large mixing bowl cream together the butter and caster sugar until pale, light and fluffy. Beat in the eggs one at a time, then fold in the flour, baking powder, bicarbonate of soda and the yogurt
Pour half of the mixture in a greased cake tin or 10 muffin cases. Cover with half of topping mixture crumble the ‘helwa’ on top. Cover with the remaining cake batter. Stir the brown sugar in the remaining topping mixture and sprinkle over the cake. Bake at 175°C for approximately 45-50 minutes. To prepare the frozen yoghurt, simply whiz the frozen berries together with the yogurt and honey in a food processor for 20-25 seconds
Transfer into a plastic container and freeze for a minimum of 2 hours. Serve the cake warm, drizzled with honey, crumbled helwa and the frozen yogurt
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.