This syrup-soaked walnut cake is best served with a cup of espresso coffee. If the Metaxa is too strong for you, you could replace it with a fortified wine such as Vin Santo or sherry.
Prep: 20 minutes
Cook: 40 minutes
200 g [7 oz] walnuts
125 ml [4,2 fl oz] extra virgin olive oil
100 g [3,5 oz] sugar
125 ml [4,2 fl oz] Greek yoghurt
185 g [6,5 oz] self-raising flour
a pinch of salt
1 tsp ground cloves
100 ml [3,4 fl oz] mountain honey
1 cinnamon stick
50 ml [1,7 fl oz] Metaxa (Greek brandy)
 Preheat the oven to 180° C/355° F/gas mark 4. Grease and line a 20 cm springform tin. Grind 175 g/6,2 oz of the walnuts, save the rest for garnish. Whisk the eggs, olive oil and sugar until pale and fluffy. Mix in the yoghurt. Sieve the flour, salt and cloves into the bowl and stir well. Fold in the ground walnuts and spoon into the prepared tin. Decorate with the remaining walnuts and bake for 40 minutes until the cake feels firm to the touch.
 Meanwhile, make the Metaxa syrup. Put the honey in a saucepan with the cinnamon and cloves. Remove the zest of the orange with a potato peeler and add the zest to the pan. Heat gently, then stir in the Metaxa. Leave to cool.
 Remove the cake from the oven and prick holes all over the surface. Slowly pour over the syrup and leave to soak. Turn out the cake when all the syrup has been absorbed. Serve with honey-sweetened Greek yoghurt.