Chocolate-chip ring cake

by Leah Halmagyi


  • 90g plain flour
  • 70g brown sugar
  • 70g unsalted butter, frozen and grated
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 2 tsp natural vanilla extract
  • 150g sour cream
  • 125g hazelnut meal
  • 130g self-raising flour
  • ½ tsp baking powder
  • 1 cup small chocolate chips


1 Preheat oven to 160°C. Combine the plain flour, brown sugar and frozen butter in a bowl and rub to form coarse crumbs. Set aside.
2 Put the soft butter and caster sugar in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Beat in the eggs one at a time, then fold in the vanilla, sour cream and hazelnut meal. Sift in the self-raising flour and baking powder, then stir until smooth.
3 Spread half the batter into a well-greased 24cm ring tin, then top with half the crumble. Finish with the remaining batter, remaining crumble and chocolate chips. Bake for 50 minutes, until a skewer can be inserted and removed cleanly.