Ingredients:

1/2 cup Olio’s Greek extra virgin olive oil

1/2 cup sugar

2 medium eggs

2 cups walnut pieces

1 1/2 cups self-rising flour, sieved

1/4 teaspoon salt

1/2 cup strained plain yogurt or thick-set yogurt

2 tablespoons brandy

2 tablespoons clear honey

Directions:
Oil an 8-inch springform cake pan and line with parchment. Preheat oven to 350 degrees. Put the oil, sugar, and eggs in a large bowl and beat with an electric whisk until light and fluffy. Reserve a handful of the walnut pieces for decoration and chop the remainder with a knife or food processor in brief bursts until fine, but not mealy. Add to the bowl, together with the flour, salt, and yogurt. Using broad strokes, mix the batter with a wooden spoon until smooth and even. Do not over mix. Spoon the mixture into the prepared cake pan and smooth flat on top. Sprinkle with the reserved walnuts. Bake for about 40 minutes. Test the center – a skewer inserted at an angle into the center should come out clean. Listen for a popping, bubbling sound too. Put the brandy and honey in a small bowl and stir until dissolved. Trickle the mixture over the top of the cake, then let cool in the pan for 20 minutes. Remove the cake, still on its loose metal base, and cool on a wire rack for 10 minutes. Remove the base, peel off the parchment paper and serve warm or cold. The cake will keep in an airtight container for 4 days.

Serves 8-12.