Poke Cake with Nutella

Method

1. Work the room-temperature butter with the brown sugar until creamy.
2. Add the eggs one at a time, mixing gently after each addition.
3. Add the natural yogurt and mix well.
4. Sift together the flour, baking powder, and salt. Add to the mixture and fold with a spatula until combined.
5. Add two-thirds of the red currants and fold gently.
6. Pour the batter into a rectangular cake pan that has been buttered and lined with parchment paper.
7. Sprinkle the remaining red currants on top.
8. Bake in a static oven preheated to 180°C (350°F) for about 30 minutes, or until golden and a toothpick inserted comes out clean.
9. Let the cake cool completely in the pan, then remove and trim the edges to make a neat rectangle.
10. Cut the cake into cubes of about 3-4 cm (you should get about 30 pieces).
11. Using the handle of a teaspoon, poke a hole in the center of each cube.
12. Dust the cubes with icing sugar to resemble snow.
13. Fill a piping bag with Nutella and pipe it into the holes.
14. Decorate with red currants, silver balls, and colored sprinkles.