Preheat your oven to 175 degrees Celsius and then roast your hazelnuts until fragrant on a baking sheet. When the hazelnut ...

Swirled with chocolatey hazelnut and iced with a homemade peanut butter caramel drizzle this loaf cake is pure indulgence. If ...

Scrape the dough into a 900g (2lb) silicone loaf tin and leave it to sit at room temperature for at least 2 hours. This allows the psyllium seed powder to bind the bread. Preheat the oven to 180 ...

For this recipe you will need a 900g/2lb loaf tin. For the dough, combine the milk, half the sugar and the yeast in a jug. Add the egg and lightly beat to combine. In a large bowl, mix the flour ...

Equipment: You will need a 900g/2lb loaf tin and a hand-held electric whisk. Double line a 900g/2lb loaf tin with cling film. For the ganache, melt the chocolate and butter in a large heatproof ...

Spoon half the banana mixture into the lined loaf pan and smooth the top with the spoon. Cover with a layer of the hazelnut-chocolate spread, again smoothing it out to make it all nice and even.

To prepare the oat and hazelnut pound cake ... Pour the batter into a greased and floured loaf pan measuring 8x4.5 inches (7), level the surface with a spatula, and sprinkle it with the coarsely ...

Philip Khoury’s chocolate-hazelnut babka Makes 2 x 450g loaves or 1 × 900g loaf Prep time: 2 hours, plus 3.5 hours proving, 1.5 hours chilling, 30 minutes infusing, 5 minutes cooling Cooking time: 40 ...