Chocolate, date and walnut cake

Instructions

1 Preheat oven to 180°C. Line the base of a 24cm cake tin with baking paper. Grease the tin sides.

2 Use a food processor or stick blender to mix dates, walnuts, cocoa and the first measure of sugar until the mixture resembles breadcrumbs. Transfer to a bowl.

3 Separate eggs. Add yolks and vanilla to date mixture. In a glass or china bowl beat egg whites to a meringue with the second measure of sugar. Fold meringue mixture into date mixture and stir lightly until combined.

4 Transfer mixture to prepared tin. Place in oven and bake for 30-40 minutes or until an inserted skewer comes out clean. Leave to cool in tin for about 15 minutes then turn out. Leave to cool completely.

5 Top with yoghurt. Decorate with chopped dates and walnuts if preferred. Leave for at least several hours before serving.