What a delicious name! This is my own take on a recipe I found lying round in an old cookbook, enjoy!
- 320g Butter
- 150g granulated sugar
- 2 large eggs
- 300ml Natural yoghurt
- 300ml Nutella
- 300g plain sifted flour
- 4 large handfulls of toasted hazelnuts
- 2 Tablespoon plain flour
- 7 tablespoon double cream
- Butter and flour for the tin
- Rind of 1 lemon
- 2 tablespoons of baking powder
- 250g white whocolate
Beat 270g of the butter with 100g sugar until creamy. Now stir in the eggs one at a time, beat until the mixture is smooth. Beat in the 300g of flower and baking powder. Add the lemon rind and all but 2 tablespoons of the yogurt and beat until smooth. Butter and flour a 25cm tin and pour half the mixture into it.
Make sure the Nutella is soft by placing it in a pan of hot water, spread as liberally as you like over the cake mixture in the pan, spinkle some hazlenuts over the nutella. Cover with the rest of the mixture. In a bowl add the flour, butter, sugar and breadcrumbs and mix until the mixtures resembles breadcrumbs. Sprinkle these over the cake.
Bake in a preheated oven at 180 degrees (350F) for about 45 minutes. Set aside to cool. Whip the cream until stiff and pour in the remaining yogurt, add the melted white chocolate and mix again, serve drizzled over the cake or beside it.