This can also be served as a tart – use a 23cm tart tin. Serve cut in slices with a blob of crème fraîche.

Makes 12

Ingredients

75g tapioca flour

75g rice flour

25g caster sugar

125g butter

A drop of pure vanilla extract

1 egg yolk, preferably free range

Topping

200g hazelnuts

75g best quality dark chocolate

75g butter, unsalted

150g caster sugar

2 beaten eggs, preferably free range

1 tsp freshly grated orange zest

25g rice flour

3 tbsp freshly squeezed orange juice

Preheat the oven to 180°C/gas mark 4.

Combine the ingredients for the base to make a pastry by the short crust method (ie, rub the butter into the flours, sugar and the vanilla, then add the egg yolk and bring together to form a dough). Press into a greased tin 20 x 30cm, prick the pastry and bake in the preheated oven for 10 to 15 minutes or until golden.

Meanwhile, put the hazelnuts on a baking sheet and bake in the preheated oven until the skins start to flake away. Rub off the skins with a clean tea towel and chop the hazelnuts roughly.

Chop the chocolate into small pieces. Cream the butter with the caster sugar until light and fluffy. Add one egg. Lightly beat in the remaining ingredients, adding the egg last. Spread this mixture onto the cooked pastry base and bake for 20 to 25 minutes. Cut into 12 squares when cold.