Yoghurt-notencake

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100 gr boter
200 gr suiker
4 eieren
200 gr bloem
1 theelepel bakpoeder
zout
kaneel
2 dl yoghurt
50 gr geraspte pure chocolade
100 gr grofgehakte hazelnoten

Klop de boter met de suiker wit en piekerig en klop er één
voor één de eieren door.
Zeef de bloem met het bakpoeder, zout en kaneel en schep dit, afgewisseld
met de yoghurt bij het eimengsel.
Schep er de chocola en de hazelnoten door.
Schep het deeg in een ingevet cakeblik en bak het 15 minuten in een op
175°C voorverwarmde oven.
Temper de oven tot 150°C en bak de cake in 30-45 minuten gaar.
Laat de cake 10 minuten in de uitgeschakelde oven staan, keer hem op een
rooster en laat het uitdampen.