- 180g butter, softened, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 225g caster sugar
- ¾ tsp almond extract
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 180g plain flour
- 75g ground almond
- 3 large egg
- 2 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
- 100g dark chocolate chip
- 30g icing sugar, to dust
- 1½ l (or bigger) bundt cake tin
Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Ground almonds in cakeCakes with ground almonds keep well, usually 3 - 5 days. They tend to become more moist over time and are at their best 1 - 2 days after making.