Equipment
- 1 23 cm loose based tart tin lightly greased and dusted with flour
Ingredients
- 2 large eggs
- 60 g Greek yoghurt (approximately ¼ cup)
- 180 ml olive oil
- 195 g light soft brown sugar
- 1 tsp vanilla
- 1 tsp turmeric
- 135 g all purpose flour
- 60 g pure cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 125 ml hot turmeric tea or black coffee/tea/water use one turmeric tea bag for the 125 ml
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 170 °C
- Steep the tea bag in boiling water or make 125 ml of strong black coffee. Mix in the cocoa until completely dissolved and set aside.
- Sieve the baking powder, baking soda, salt, vanilla, and flour, and set aside.
- In a food processor or with a hand whisk, whisk the eggs, sugar and turmeric powder until pale and fluffy. Stream in the olive oil and then the yoghurt. It should be light and billowy.
- Add the vinegar and hot tea. Fold in the flour in 3 batches until fully incorporated, but don't overmix.
- Bake on the middle shelf for 35 minutes. Take a peek at 25-30 mins and if is starting to brown - cover with some silver foil. It should take no longer than 40 minutes - a knife should come out just clean.
- Serve on its own or with cream or crème fraîche. Particularly good served warm.