Gluten free chocolate hazelnut praline cake

“This cake is gluten free, but if you aren’t gluten free you can simply swap out the flour for standard plain flour. It’s also delicious served with raspberries and crème fraîche as an Easter pud.”

Yields12 Servings
For the cake:
 150g gluten-free plain fl our
 45g cocoa powder
 50g ground hazelnuts
 1 tsp gluten-free baking powder
 200g unsalted butter
 200g golden caster sugar
 4 medium eggs
 2 tbsp natural yoghurt
For the praline:
 75g caster sugar
 50g hazelnuts, roasted and peeled
For the topping:
 1 tbsp cocoa powder
 50g unsalted butter
 150g icing sugar
 1 tbsp hazelnut butter
 2 tbsp milk
1

Preheat the oven to 170C/325F/gas mark 3. Grease a loaf tin and line with baking paper.

2

In a bowl, mix together the flour, cocoa, ground hazelnuts and baking powder. In a separate bowl, beat together the butter and caster sugar until really pale and fluffy (you can use a stand or hand mixer here).

3

In a jug, lightly beat the eggs and then very gradually add to the butter and sugar while mixing. If it looks like it might start to curdle, add a spoonful of the flour mixture before adding the rest of the egg.

4

Once the egg is fully incorporated, with the mixer still going, add the dry ingredients a spoonful at a time, until they’re all mixed in. Finally, add the yoghurt and stop beating as soon as you have a smooth batter.

5

Pour into the lined loaf tin, and bake for 45 minutes. Test the cake by inserting a skewer into the centre. If it comes out clean, it’s ready. If not, it’ll need a further 5 minutes. When it’s cooked, remove from the oven and leave it to cool.

6

While the cake is cooling, make the praline. Place a piece of greaseproof paper onto a baking tray and set to one side. Heat the sugar in a small saucepan on a very low setting. Don’t stir it, but keep a close eye on it to prevent burning. As soon as it has turned into a golden caramel, pour in the hazelnuts, give it a quick stir, and pour it onto the baking sheet, spreading it out into an even, thin layer. Leave to cool completely.

7

To make the icing, mix the cocoa powder with a few drops of boiling water from the kettle to make a paste. Using a stand or hand mixer, beat the butter with the icing sugar, until you have the appearance of fine breadcrumbs. Then add the hazelnut butter and cocoa paste.

8

Gradually add the milk whilst continually whipping the mixture. Keep mixing until it takes on a light, fluffy appearance, not dissimilar to whipped cream. This can take up to 5 minutes.

9

Using a palette knife, spread the icing over the top of the cake. Smash up the praline and place on top.


Category

Ingredients

For the cake:
 150g gluten-free plain fl our
 45g cocoa powder
 50g ground hazelnuts
 1 tsp gluten-free baking powder
 200g unsalted butter
 200g golden caster sugar
 4 medium eggs
 2 tbsp natural yoghurt
For the praline:
 75g caster sugar
 50g hazelnuts, roasted and peeled
For the topping:
 1 tbsp cocoa powder
 50g unsalted butter
 150g icing sugar
 1 tbsp hazelnut butter
 2 tbsp milk

Directions

1

Preheat the oven to 170C/325F/gas mark 3. Grease a loaf tin and line with baking paper.

2

In a bowl, mix together the flour, cocoa, ground hazelnuts and baking powder. In a separate bowl, beat together the butter and caster sugar until really pale and fluffy (you can use a stand or hand mixer here).

3

In a jug, lightly beat the eggs and then very gradually add to the butter and sugar while mixing. If it looks like it might start to curdle, add a spoonful of the flour mixture before adding the rest of the egg.

4

Once the egg is fully incorporated, with the mixer still going, add the dry ingredients a spoonful at a time, until they’re all mixed in. Finally, add the yoghurt and stop beating as soon as you have a smooth batter.

5

Pour into the lined loaf tin, and bake for 45 minutes. Test the cake by inserting a skewer into the centre. If it comes out clean, it’s ready. If not, it’ll need a further 5 minutes. When it’s cooked, remove from the oven and leave it to cool.

6

While the cake is cooling, make the praline. Place a piece of greaseproof paper onto a baking tray and set to one side. Heat the sugar in a small saucepan on a very low setting. Don’t stir it, but keep a close eye on it to prevent burning. As soon as it has turned into a golden caramel, pour in the hazelnuts, give it a quick stir, and pour it onto the baking sheet, spreading it out into an even, thin layer. Leave to cool completely.

7

To make the icing, mix the cocoa powder with a few drops of boiling water from the kettle to make a paste. Using a stand or hand mixer, beat the butter with the icing sugar, until you have the appearance of fine breadcrumbs. Then add the hazelnut butter and cocoa paste.

8

Gradually add the milk whilst continually whipping the mixture. Keep mixing until it takes on a light, fluffy appearance, not dissimilar to whipped cream. This can take up to 5 minutes.

9

Using a palette knife, spread the icing over the top of the cake. Smash up the praline and place on top.

Gluten free chocolate hazelnut praline cake