Renate Zabel from Fresh and Fabulous gives you her gluten free New Forest Gateau


(serves approx. 6)

For the sponge

  • 150g ground hazelnuts
  • 70g New Forest Marque honey (a “runny” one for easy mixing)
  • 3 New Forest Marque eggs
  • 40g drinking chocolate powder
  • 2 teaspoons baking powder (gluten free)

For the filling

  • 250g whipping cream
  • 100g New Forest Marque strawberry jam
  • 1 small punnet fresh New Forest berries (if in season)


1. Preheat the oven to 170C Gas 3.

2. For the sponge, mix all ingredients into a very soft dough.

3. Pour the mixture into a greased, lined 15cm/6in tin.

4. Bake on the lowest shelf for around 30 minutes or until a skewer inserted in the cake comes out clean. Cool slightly in the tin, then turn out and cool completely on a rack.

5. Cut the sponge into two layers.

6. Before serving, spread a thick layer of jam on each sponge.

7. Prepare the berries and keep some for decoration.

8. Whip the cream with an electric mixer until stiff, adding some sugar, if you like it sweet. Mix 2/3 of the cream with the prepared berries.

9. Put one sponge layer on a plate and spread with the fruit and cream mix. Top with the second sponge layer.

10. Spread with the remaining whipped cream and decorate with berries. Serve immediately.