White chocolate & hazelnut traybake

Chocolate and nuts have always gone well together and they combine beautifully here – the hazelnuts giving a lovely crunch that offsets the creamy texture of the cake. The recipe also works well with almonds instead of hazelnuts.

CUTS INTO 12-24 pieces

PREP 15 mins COOK 30-35 mins plus cooling EASY V G un-iced sponges only for up to a month

For the sponge

250g baking spread, plus extra for the tin

250g caster sugar

1 tsp baking powder

4 large eggs

3 tbsp milk

1 tsp vanilla extract

250g self-raising flour

100g white chocolate, chopped into chunks

25g chopped roasted hazelnuts For the frosting

75g white chocolate

100g butter, softened

150g icing sugar, sifted

25g chopped roasted hazelnuts

1 Heat oven to 180C/160C fan/ gas 4, then grease a 23 x 30cm baking tin and line with baking parchment. Put the baking spread, sugar and baking powder in a large bowl and add the eggs, milk, vanilla extract and flour. Beat with an electric hand whisk until light and fluffy, then stir in the chocolate and hazelnuts.

2 Spoon into the tin and level the surface. Bake in the oven for 30-35 mins until well risen and lightly golden.

3 Leave to cool in the tin on a wire rack, then remove from the tin.

4 Make the frosting while the cake is cooling. Melt the chocolate in a bowl set over a pan of gently simmering water, whisk the butter and sugar together with the electric whisk until light and fluffy, then stir in the melted chocolate. Spread over the cooled cake and sprinkle with the hazelnuts. Can be made up to 8 hrs ahead.

PER SERVING (24) 281 kcals • fat 17g • saturates 6g • carbs 29g • sugars 21g • fibre 1g • protein 3g • salt 0.2g