What you’ll need
100g blanched hazelnuts
125g soft butter, cut into cubes
1 ¼ cups caster sugar
2 eggs, lightly beaten
⅓ cup natural yoghurt
1 cup The Healthy Baker Self Raising Flour
For the icing
1 cup icing sugar
1 tablespoon rosewater
2 teaspoon boiling water
1 fresh pomegranate
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.
