Greek hazelnut and yogurt cake
3 large eggs separated
100 mg soft brown sugar
2 tablespoons Greek-style yogurt
grunted zest of 1 lemon
160 g roasted hazelnut ground to a coarse in a foods processor
Made it :
preheat the oven to 180*C. Lightly grease a 23-cm round spring form cake tin and line the base with non-stick baking paper.
whisk the egg yolks with the sugar until thick and creamy. stir in the yogurt, lemon zest and hazelnuts.
In another bowl, whip the egg whites until stiff. carefully fold the whipped egg whites through the hazelnuts mixture.
Spoon into the prepared tin and bake for 35 minutes or until cooked through.
Cool in the tin on a rack. turn out onto a plate.
Now serve the fresh fruit slices.