New Year is that time of year where we seek to return some balance to our lives, whether that be through setting New Year resolutions or undertaking a detox to repair our bodies after the hectic and often overindulgent festive season.
Personally, I have never managed to stick to a New Years resolution or detox diet, and although I do understand I can’t over indulge all year round, I do think that January is a time for comforting feel good food – after all, it can be a cold and bleak month.
As far as comforting feel good food goes, I think my Gluten Free Nutella Marble cake fits the bill… I’d just better be sure to strike some balance in my diet by making sure I eat my greens, too!
Nutella Marble Cake – GF/DF options
For the cake:
175g unsalted butter, softened
175g caster sugar
175g gluten free self raising flour
1 tsp baking powder
2 tbsp milk (or dairy free alternative)
1 tsp vanilla extract
2 tbsp cocoa powder
3 tbsp Nutella or similar hazelnut spread (or dairy free alternative)
For the chocolate glaze:
2 tbsp cocoa powder
4 tbsp golden syrup
25g butter (or dairy free alternative)
A handful of roughly chopped hazelnuts
1. Preheat the oven to 170 C/150 C fan/ mark 3, then grease and line a 2lb loaf tin with baking parchment.
2. In a large bowl, sift together the flour and baking powder.
3. In a separate bowl, cream together the butter and sugar with an electric hand mixer until light and fluffy. Add the eggs one at a time along with one tablespoon of the flour to stop the mixture from curdling. Add the remaining flour and milk, then beat until the ingredients are fully combined.
4. Divide the mixture between two bowls – add the vanilla extract to one half of the mixture, then stir the cocoa powder and the Nutella through the other half.
5. Spoon the vanilla and hazelnut mixtures into the prepared tin, alternating between the two colours – to create a marble effect, gently swirl a skewer through the mixture.
6. Bake for 60 – 80 minutes – or until a skewer inserted into the centre of the cake comes out clean.
7. Allow the cake to cool in the tin before turning it out on a wire rack. Leave to cool while you make the chocolate glaze.
8. To make the glaze: place the butter, golden syrup and cocoa powder into a small saucepan. Heat the ingredients over a medium heat and stir until the butter has melted and the ingredients are combined.
9. Drizzle the icing over the cake and finish with the chopped hazelnuts.
I love seeing your take on my recipes, so remember to share a snap of your marble cakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.