Ingredients

100g

butter

140g

golden caster sugar

large eggs

150g

organic hazelnuts

100g

organic ground almonds

60g

gluten-free flour (see below for mix)

2 tspn

Steenbergs gluten-free baking powder

140g

Divine dark chocolate

2 tsp

Steenbergs vanilla extract

3 tbsp

sour cream

To decorate:

100g

dark chocolate, melted

1 tsp

Steenbergs vanilla extract

For the gluten-free flour mix to have ready in your cupboard:

700g

fine brown rice flour

200g

potato flour

100g

tapioca flour

A delicious recipe for a gluten free chocolate nutty bundt or ring style cake

Method

Heat oven to 180oC/Gas 4. Grease a 23cm ring tin.
Cream together the butter and sugar. Whisk in the eggs, one at a time.
Put the hazlenuts in a food processor to chop. Add almonds, hazlenuts, baking powder, flour, melted chocolate, vanilla extract and sour cream to the bowl and fold the ingredients in with a spatula.
Spoon into the tin and bake for 20-30 minutes, until a skewer inserted in the cake comes out clean
Let the cake cool in the tin for a few minutes before removing it to a wire rack. Drizzle the melted chocolate over the cake with a spoon and enjoy immediately!