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Prep 20 mins
Cooking 1 hour
Serves 10-12
A moreish nutty cake with hints of rosewater, a great afternoon tea cake.
Preheat the oven to 170°C/150°C fan-forced. Lightly spray a 22cm cake tin with oil and line with baking paper.
Grind hazelnuts into mixing bowl 5-8 sec/speed 7 or until they are coarse meal. Set aside.
Add the butter and sugar to mixing bowl and mix 1 min/speed 3 or until sugar incorporated and mixture light and creamy.
Add eggs and mix 1 min/speed 5. Add yoghurt and mix 20 sec/speed 3. Add flour and ground hazelnuts and mix 15 sec/speed 3.
Spoon into the prepared tin. Bake in preheated oven for 1 hour or until risen and cooked when tested with a skewer.
Cool for 5 minutes in the tin and turn out onto a wire rack to cool completely.
Combine icing sugar, rosewater and boiling water in a bowl and stir until smooth.
Drizzle over cooled cake and sprinkle with pomegranate seeds.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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