GLUTEN-FREE BAKES

4 sweet treats you’ll make over and over

Chocolate hazelnut ring

Ground hazelnuts give this cake its nutty crunch. Serve with whipped cream. Serves 10 Prep 20 mins Cook 30 mins 99p per serving 489 kcals, 35g fat, 12g sat. fat, 30g sugar 100g butter, softened 140g caster sugar 3 large eggs 150g blanched hazelnuts 100g ground almonds 1 tsp gluten-free baking powder 140g dark chocolate, melted 1 tsp vanilla extract 3 tbsp sour cream

TO DECORATE

100g dark chocolate, melted 50g blanched hazelnuts, toasted

1 Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform ring tin (or see tip, below). Cream together the butter and sugar. Whisk in the eggs, one at a time. Blitz the hazelnuts to a fine powder in a food processor or chop finely with a sharp knife.

2 Add the ground hazelnuts, ground almonds, flour, baking powder, melted chocolate, vanilla extract and sour cream to the bowl and fold through with a spatula until everything is nicely incorporated. Spoon into the prepared tin and bake for 20-30 mins, until a knife inserted into the cake comes out clean.

3 Let the cake cool in the tin for 10 mins, then remove the sides and centre of the tin and leave the cake to cool on a wire rack. Drizzle the cake with the melted chocolate and sprinkle over the hazelnuts to decorate. This cake is best eaten on the day it is made.

No ring tin? Make the cake as above, then bake in a deep 20cm cake tin for 40 mins at 180C/ 160C fan/ gas 4