This spiced torte is very rich but almost impossible to resist.
Words: Lucy Corry Styling & photos: Carolyn Robertson
150g walnut halves
150g whole almonds
50g crystallized ginger, roughly chopped
150g brown sugar
80g soft unsalted butter
1 teaspoon cinnamon
¾ cup greek yoghurt
1 teaspoon orange blossom water (found in artisan grocery stores and large supermarkets)
finely grated zest of 1 orange
Heat the oven to 180°C. Grease and line a 20cm round tart tin, or similar. (I use an 18cm square springform cake tin.) Soak the dates in boiling water for five minutes, then drain.
Put 100g walnuts and all the almonds in a food processor and whiz to fine crumbs. Add the dates, ginger, sugar, butter and cinnamon and whiz again until well combined. Press half of this mixture evenly into the prepared tin.
Add the remaining ingredients to the processor (egg, yoghurt, orange blossom water and orange zest) and whiz again until combined. Pour into the tin and arrange the remaining 50g walnut halves on top.
Bake for 30-35 minutes, until the top is dark golden, and the middle is just set (it will continue to firm up as it cools). Cool on a rack, then chill until ready to serve.
Cut into small bars and serve with yoghurt or whipped cream. Store any leftovers in a covered container in the fridge. Serves 6.
Put two green tea bags (or 1 tablespoon green tea leaves) in a china teapot or large heatproof jug. Add a loosely packed cup of fresh mint leaves and 2 teaspoons sugar or honey. Pour over 3 cups boiling water and leave to steep for five minutes. Pour into small glasses or cups (add a few sprigs of fresh mint if desired) and serve. Top up the pot or jug with more boiling water as necessary.