Orange and hazelnut cake with orange yoghurt

1.Preheat oven to 180°C/160°C fan forced. Grease a 15cm (base diameter), 22cm (top diameter), 7cm-deep, fluted, ring cake pan with melted spread. Dust with flour to coat; shake out excess. Reserve 3 teaspoons of the caster sugar and 1 tsp of the orange zest. Using and electric mixer, beat egg yolks with remaining caster sugar and remaining zest in a bowl for 5 minutes or until thick and pale. Stir in juice, hazelnut meal and extra flour until just combined (don’t overmix).

2.Using an electric mixer, beat egg whites in a clean dry bowl until soft peaks form. Gently fold into orange mixture, in 2 batches, until just combined (don’t overmix). Pour into prepared pan; level surface. Bake for 25 minutes or until golden and a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

3.Combine yoghurt with reserved caster sugar and zest. Lightly dust cake with icing sugar. Serve with orange yoghurt.