Ingredients (Serves 5)
Instructions
With years of baking experience, this moist, nutty cake is a crowd-pleaser. Start by whipping the softened butter with 25g icing sugar until frothy. Incorporate the egg yolks one at a time, followed by the yogurt, slivered hazelnuts, and lemon zest.
Beat the egg whites with the remaining caster sugar until stiff peaks form.
Gently fold the egg whites into the batter in stages to keep it airy.
Pour into a buttered mold and bake at 190°C for 35 minutes. Cool, then unmold.
For the glaze, simmer the apricot jam with 1 tbsp water for 2 minutes. Brush over the cooled cake and sprinkle with grated dark chocolate and icing sugar.
