A sweetly nutty tea-time treat!
Full preparation
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Preheat the oven to gas mark 4/180C/fan oven 160C. Lightly grease a square loose bottomed 20x7.5 cm cake tin and fully line with baking parchment.
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Finely grind the hazelnuts in a mini processor. Put the butter and sugar in a bowl and cream together with a wooden spoon. Whisk in the eggs and yoghurt until fluffy. Sift the flour and baking powder together and fold in with the ground hazelnuts.
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Fold in the sliced apples and spread the mixture evenly into the tin. Sift over the icing sugar. Put the tin on a baking tray and cook for 1 hour.
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Meanwhile prepare the topping. Put the butter, sugar and cream into a small pan and melt together. Stir in the nuts and fold in the apple.
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Spread the mixture over the cake when it has cooked and put back in the oven to bake for a further 10-15 minutes.
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Put the tin on a wire rack to cool. When still warm lift out of the tin and serve warm or cold.
