Yoghurt & Walnut Crumble Tea Cakes

Ingredients

135g (2/3 cup) brown sugar
110g (1 cup) roughly chopped walnuts
2 teaspoons cinnamon
2 teaspoons butter (melted)
1 egg (lightly beaten)
30g (3 tablespoons) butter (melted)
260g (1 cup) natural yoghurt
100g (1/2 cup) sugar
175g (1 + 1/4 cups) flour
2 + 1/2 tsp baking powder
Whipped cream (optional)

Method

Preheat your oven to 190°C, and lightly grease with baking spray a tray of 6 medium-size cheesecake moulds.

To make the walnut crumble, into a medium bowl place brown sugar, walnuts, cinnamon and first measure melted butter. Using your fingertips rub mixture together to form a moist crumble, being careful not to overwork the mix.

Into a second bowl place egg, second measure butter, yoghurt and sugar. Whisk gently to combine.

Sift flour and baking powder into egg mixture and gently fold together till just combined.

Spoon batter evenly to half fill prepared cheesecake moulds. Sprinkle each with one tablespoon walnut crumble.

Cover crumble with remaining cake mixture and using the back of a tablespoon make an indentation in centre of unbaked tea cake.

Place 1 + 1/2 tablespoon Walnut Crumble into each indentation and sprinkle half-tablespoon over the top.

Place into preheated oven and bake for 15-20 minutes or until topping is golden and edges of tea cakes bounce back when gently prodded (the tea cakes will appear pale).

If you wish, serve warm. If you prefer cool and store in an airtight container in a cool place (but not refrigerator) until the next day, or alternatively freeze (refresh in a 150oC oven for 5 – 10 minutes to serve). If you wish, accompany with whipped cream.