Mocha and hazelnut celebration cake

A simpler two-layer cake with coffee icing, using lactose-free milk. This version retains the coffee-and-hazelnut flavour without claiming to be fructose-free.

Serves or makes: 12 slices

Ingredients

• 180 g softened butter
• 180 g caster sugar
• 3 eggs
• 180 g self-raising flour
• 80 mL lactose-free milk
• 60 g chopped hazelnuts
• For icing: 100 g butter, 180 g icing sugar and 30 mL cooled strong coffee

Method

1. Heat a conventional oven to 180°C. Grease and line two 18 cm cake tins.
2. Cream butter and sugar, then beat in eggs gradually. Fold in flour and milk. Divide between tins.
3. Bake for 20–25 minutes until a skewer comes out clean. Cool fully.
4. Beat the icing butter and icing sugar together, adding coffee gradually. Sandwich and cover the cakes, then press hazelnuts onto the icing. Contains wheat, egg, milk and nuts.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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