Nutella & Lemon Curd Gluten Free cake

GF cake

I love baking and experimenting with gluten free recipes! Combining my two favourite things, Nutella and lemon curd into the perfect cake, I am excited!

I started with a basic gluten free Victoria sponge recipe from Coeliac UK website:

Ingredients 110g gluten free self raising flour* 110g caster sugar 110g cooking margarine or butter 2 eggs ½ teaspoon vanilla essence or extract Strawberry or raspberry conserve 280g icing sugar (for the icing) 140g butter (for the icing) 1-2 tbsp milk or water (for the icing)

Following the method all adding all ingredients into a food processor and adding two big heaped spoonfuls of Nutella and blend. Placing the batter into a removal base tin and place in the oven for 20 to 25 minutes preheated to 180 degrees.

I remove the cake from the tin and leave to cool while I prepared the lemon curd swirls for the decoration of the cake. I place the Lemon Curd into a silicone piping bag with a star nozzle and start piping swirls, placing in the freezer while my cake is fully cooled.

When my cake is fully cooled, I place the lemon curd swirls on each cake piece and EAT!

For the full recipe and more information go the Coeliac UK website https://www.coeliac.org.uk/gluten-free-diet-and-lifestyle/recipe-database/gluten-free-cake-making/