California Prune and Hazelnut Polenta Cake - California Prunes

Ingredients

• 2/3 cup hazelnuts, reserve 2 tablespoons for topping
• 2/3 cup yellow cornmeal
• 1/3 cup whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup softened salted butter
• 1/3 cup packed dark brown sugar
• 1 teaspoon vanilla powder (or extract)
• 2 eggs
• 2 x 150g containers plain Greek yogurt, reserve 1 for topping
• 170g chopped California Prunes, reserve 30g for topping (about 20 Prunes)