185gplain white gluten free flour blend eg. Gluten Free Alchemist Blend A - See NOTES
1 tspxanthan gum(leave out if using a commercial blend that already has xanthan gum added)
1 tspbicarbonate of soda
1¼tspbaking powdergluten free
¼tspfine sea salt
220mlmilk dairy free if necessary
1tbspwhite wine vinegar
105gbutter (or good quality dairy free alternative)softened
2large eggsAt room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
105gground roasted hazelnutsIf unable to find in a supermarket, make your own by roasting raw de-skinned hazelnuts and pulsing briefly in a blender to make coarse hazelnut meal.
Base-line the baking tins with good-quality baking paper.
Pre-heat the oven to 180 C/350 F/Gas 4.
Weigh and mix together the flour, xanthan gum, bicarbonate of soda, baking powder, and salt. TIP : weigh into an airtight container and shake well to blend. Set aside.
Weigh or measure the milk into a jug and add the white wine vinegar. Stir thoroughly and leave to stand at room temperature for 10 to 15 minutes, until it has a slightly curdled appearance. This will make 'buttermilk'
Sift the cocoa powder into a small bowl. Add the boiling water a little at a time, gently stirring through until you have a smooth paste. Set aside.
In a large bowl, cream the butter with the sugar using an electric whisk until pale and fluffy.
Break the eggs into a small bowl and beat with a fork to blend, before gradually adding a little at a time to the butter mixture, beating thoroughly between each addition.
Add the vanilla extract and cocoa paste and beat again, until smooth and well-blended.
Gently fold in the ground hazelnuts using a large spoon or spatula.
Finally add and fold through the dry ingredients and milk mixture, alternating a little dry followed by a little 'buttermilk' (about a third of each at a time). Fold gently to ensure as much air remains as possible and stop when the ingredients are JUST amalgamated to avoid over-mixing.
Split the mixture between the two prepared cake tins evenly and smooth the tops with the back of a spoon.
Bake for approximately 30 minutes until the tops spring back and a skewer inserted comes out clean.
Remove from the oven and leave to cool in the tins for 5-10 minutes before transferring to a wire rack.
Allow to cool completely before filling, decorating, or using in trifle.
Can be frozen for up to 3 months wrapped tightly in an airtight container.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary.