Breakfast cake

195g wholewheat flour

60g spelt flour

2 tsp baking powder

1 tsp ground cinnamon

3/4 tsp allspice

1/2 tsp baking soda

2 eggs

180g palm sugar

150ml Greek yoghurt

Zest and juice of two oranges

60ml olive oil

2 tbsp of each of the following or a similar mix: pistachios, golden sultanas, flaxseeds, walnuts, and chopped apricot

Line a springform cake tin with parchment paper, unless you have a non-stick one.

Mix all the dry ingredients together. Whisk the eggs and sugar until frothy and light, then add the yoghurt, orange juice and zest and olive oil.

Fold the dry ingredients into the wet ones. Add the nuts and fruit. Keep folding until well mixed and then bake for about 30 minutes and check with a skewer. It may need another 10 minutes. Let it cool and then put in an airtight container. This tasted better after it had sat for a day.

I also tried making a glaze with the juice of one orange and agave syrup, which I brushed on top.

Some sweetened Greek yoghurt and a drizzle of agave or honey, plus a few berries for good measure would make this breakfast heaven.

Food cooked and styled by Domini and Peaches Kemp