Ingredients
50 g butter
1/4 cup raw sugar
1 large egg
1/2 cup expresso coffee
1/2 cup natural yoghurt
1/4 cup milk
1 1/2 cups whole meal self raising flour
1/4 cup dark chocochino (or sweetened cocoa powder)
1 teaspoon vanilla
Pinch salt
1/2 cup chopped walnuts
Method
Preheat oven to 180C
Cream butter and sugar
Add egg and beat till evenly mixed.
Add salt, yoghurt and expresso and milk together with flour.
Add chocochino powder and vanilla extract. Top with walnuts.
Pour mixture into greased 20cm round tin
Bake at 180C for 40-45 mins or till golden brown
Enjoy!
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