Serves 8. Preparation time 20 minutes. Baking time 40 minutes.
2 cups flour
1 cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
1/2 cup olive oil
1/4 cup treacle sugar
50 g ground almonds or desiccated coconut
zest and juice of 1 lemon or orange
1 cup plain yoghurt
4 tablespoons golden syrup
1 egg
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
• Preheat the oven to 160°C. Grease and line a 20cm square baking tin.
• Mix the flour, brown sugar and cinnamon with a wooden spoon and stir in the vanilla essence and olive oil until crumbs form.
• Scoop out 1 cup of the crumbs and combine this in another bowl with the treacle sugar and almonds and set aside.
• Mix the lemon zest and juice with the yoghurt, golden syrup and egg. Combine the baking powder and bicarb with the leftover crumbs. Using an electric beater, whisk these 2 mixtures into a smooth batter.
• Pour the cake mix into the baking tin and smooth. Sprinkle the almond crumb mixture on top and bake for about 40 minutes. It's ready when a skewer inserted in the middle comes out clean.
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