Ingredients

• Flour – 1 ¾ cups
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Sugar – 2/3 cup (original recipe has 3/4 cup)
• Eggs – 2 / large
• Vanilla Essence – 1 tsp
• Yogurt – 4 tbsp
• Cream – 2 tbsp (25% fat)
• Juice of ½ lime
• Zest of 1 orange
• Flour – 1 tbsp
• Brown sugar – ¼ cup
• Toasted walnuts – ½ cup (Toasted in oven for 8-10minutes. Keep an eye on them or they will brown too fast & burn).
• Regular chocolate chips – ½ cup (I used Ghirardelli bittersweet)
• Mini chocolate chips – ½ cup

Method

1. Line & grease & dust the bottom of a 9” spring form baking tin. Grease and dust the sides.
2. Preheat the oven to 180 degrees C.
3. Prepare the streusel by mixing the 1 tbsp of flour + brown sugar + toasted walnuts in a bowl. Divide into 2; mix big chocolate chips in one, and the mini chips in the other. (Use only 1 size/variety of chips if you like.)
4. Stir together the flour + baking powder + baking soda in a bowl.
5. Mix the yogurt + cream + lime juice in a small bowl. (You can use sour cream instead)
6. Beat the butter + sugar until light.
7. Beat in the eggs one by one, and then the vanilla essence + orange zest.
8. Beat in the 1/3 of the flour mixture; then 1/3 of the yogurt/cream mixture. Repeat twice & beat until just mixed in properly.
9. Put half the batter in the tin; level out. Sprinkle the half streusel mix with the regular Ghirardelli chips evenly over this.
10. Top with the remaining batter; then sprinkle the other half of the streusel mix evenly.
11. Bake for approximately 60 minutes/ till done.
12. Leave to cool in tin on rack for 10 minutes, and then remove the sides.
13. I took the bottom lining parchment off about an hour later; peeled it off carefully as I couldn’t invert the cake, else the topping may have fallen off.
14. Serve warm as it is… or with whipped cream or a dollop of vanilla ice-cream!