- 3 eggs
- 100ml sunflower oil
- 50g demerara sugar
- 200g Nutella
- 225g gluten-free plain flour
- 2tsp gluten-free baking powder
- 250g Nutella
- 200g 50% less fat soft cheese
- 30g toasted chopped hazelnuts
Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
Whisk together the eggs, oil, sugar and Nutella until smooth. Sift in the flour and baking powder and fold in thoroughly. Divide between the muffin cases and bake for 20 mins until well risen and springy to the touch. Cool on a rack.
To make the topping, beat together the Nutella and soft cheese. Spoon into a piping bag fitted with a star nozzle. Pipe swirls of the icing on top of each cake and sprinkle with the chopped hazelnuts.