As seen on Better Homes and Gardens mammoth makeover episode, 7 March!

Here's how: 

1 Preheat over to 160 degrees C. Whisk butter, sugar, zest and vanilla for 3 minutes or until light and creamy. Then beat in the eggs and yolk.

2 Sift flour, salt, nutmeg and cinnamon together, then fold gently into batter with hazelnut meal. Spread two thirds of the batter over the base of a greased 23cm springform tin, then refrigerate for 5 minutes.

3 Spread jam over the base, leaving a 2cm margin.

4 Pipe remaining batter as a ring around the jam, then pipe a latticework across the top. Bake for 35 minutes or until golden. Allow to cool, then dust with icing sugar.