**Ingredients (for 8 people):**
• 300 g plain flour
• 3 eggs
• 150 g sugar
• 100 ml milk
• 100 ml vegetable oil
• 1 sachet baking powder
• Zest of 1 lemon
• Glaze: 4 tablespoons Mouccarella, 30 g crushed toasted hazelnuts

**Preparation:**
1. Whip the eggs and sugar until pale and fluffy.
2. Add oil, milk and lemon zest. Fold in the sifted flour and baking powder.
3. Pour into a greased and floured ring tin. Bake at 170°C for 35–40 minutes.
4. Remove from the oven and allow to cool completely on a wire rack.
5. Warm the Mouccarella and pour it over the cold cake. Sprinkle with crushed toasted hazelnuts.