Recipes

Instructions

1. Preheat the oven to 180C, 350F, gas Mark 4.
2. Lightly oil and base line tin(s) with baking parchment.
3. In a large bowl, whisk the eggs, sugar and vanilla until really thick.
4. Gently stir in the olive oil and Lactofree dairy drink.
5. Sieve over the flour and baking powder and gently fold in. Spoon into tin(s).
6. Bake for 35-40 minutes for large sponge, or 25-30 minutes for smaller sponges.
7. Allow to cool slightly, transfer to cooling rack to cool completely.
8. Split and fill with oozing blood red jam.

To make chocolate topping:
1. Preheat oven to 180C/359F/Gas Mark 4
2. On a baking tray, toast hazelnuts in middle of oven for about 10 minutes, or until lightly coloured and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins. Then blend the hazelnuts as fine as possible. In a pot heat up the Lactofree whole dairy drink, and melt the cacao and stir until melted.
3. Add the chocolate mixture to the hazelnuts in the blender, and blend for a few minutes until completely smooth.
4. Add the honey to the mixture one spoon at the time, until wanted sweetness (the more cacao you use, the more honey you’ll need, and it will get a bit sweeter once it has cooled as well).
5. Cover your cake using a spatula.
6. Get creative making your monster face, using your favourite sweets!