NO ADDED GLUTEN!

Celebrity MasterChef star Megan McKenna shares three of her delicious gluten-free bakes

- Megan McKenna

Coffee & walnut cake

We're all fans of this classic cake in my house, especially that buttercream topping. It's the ideal slice with a cuppa at any time of day.

Serves 8-10 Prep 15 mins plus cooling Cook 40 mins VEGETARIAN

225g unsalted butter, plus extra for the tin

225g caster sugar

4 eggs

2 tsp coffee granules, dissolved in 50ml hot water

225g gluten-free self-raising flour

100g walnuts, chopped, plus extra walnut halves to decorate

FOR THE BUTTERCREAM

125g unsalted butter

225g icing sugar

3 tsp coffee granules, dissolved in 1 tsp hot water

1 Heat the oven to 190C/170C fan/ gas 5. Butter a 900g loaf tin and line with baking parchment. Put the butter and caster sugar in a large bowl and whisk together until pale and creamy. Beat in the eggs, one at a time, making sure each one is incorporated before adding the next. Add the dissolved coffee granules and mix well.

2 Using a wooden spoon, fold in the flour and chopped walnuts until combined.

3 Pour the batter into the prepared tin and bake for 40 mins, or until a metal skewer inserted in the centre of the cake comes out clean. Turn the cake out onto a wire rack and leave to cool.

4 Meanwhile, make the buttercream. Put the butter and icing sugar in a small bowl and beat together until smooth. Add the dissolved coffee and mix well.