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Hot chocolate

Shortbread with rich hot chocolate

1 hour 30 minutes

Hazelnut, cinnamon and coconut cake

Serves Makes 1 large cake

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

6 free-range eggs
660 g caster sugar
1 cup sunflower oil
140 g brown rice flour
140 g cake flour
1 T baking powder
2 cups yoghurt
120 g desiccated coconut
1 x 100 g bag roasted hazelnuts (extra hazelnuts, whole, for serving)
cinnamon sugar, for dusting

Method

1. Preheat the oven to 180°C.

2. Grease a 30 cm bunt cake tin.

3. Whisk the eggs and sugar together until light and fluffy.

4. Add all remaining ingredients besides the cinnamon sugar and mix lightly to combine.

5. Pour into the prepared cake tin and bake for an hour, or until a skewer comes out clean.

6. Leave to cool in the tin, then, carefully run the blade of a blunt or palate knife around the inside of the tin to loosen the cake and remove it from the mould.

7. Serve dusted with cinnamon sugar and dressed with the roasted hazelnuts.

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Ingredients

Method