Recipe 71: Almond & Choc-Chip Cake

Good afternoon to all of you out there. I thought I’d take a quick break from revision and blog a very nice cake I made a couple of weeks ago. It’s such a simple cake and there’s nothing at all wrong with it; since I wanted to give it as a ‘gift’, I thought it needed a little bit of something extra.

So what did I come up with I can hear you all ask (I doubt you are asking but I’m going to tell you anyway), the rather wonderful combination of dark chocolate and orange – a combination we all know and love. I also made it in a loaf tin in order to use one of my liners – makes the whole thing much easier to do, especially since there’s no greasing involved, and adds that little finishing touch. Photo 06-11-2013 16 34 45

The best thing about this cake is that it’s not ingredient-heavy, time-consuming or difficult to do. Nice and straightforward that’s great if you don’t fancy a whole evening of baking. Be aware though, it does take about an hour and a half in the oven, of which surprised me but there you are! Give it a try, Mary was onto something with this one. Obviously, perfect with that cuppa!

Ingredients:

  • 175 g self-raising flour
  • 175 g butter, softened
  • 175 g caster sugar
  • 3 large eggs
  • 50 g ground almonds
  • 175 g plain chocolate chips
  • 1 tsp vanilla extract
  • Finely grated zest of 1 large orange (optional)
  • Flaked almonds, for sprinkling
  • Extra chocolate for drizzling

Method:

  1. Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 7″ round tin or use a 2lb loaf tin; grease and line it (if you’re not using a liner) with baking parchment.
  2. Add the flour, butter, sugar, eggs, ground almonds, choc-chips and vanilla to a large bowl and beat for 2 mins until thoroughly mixed; turn into your prepared tin and sprinkle the top with flaked almonds, go nuts! (sorry!)
  3. Bake in the oven for 1-1.5 hours or until well risen and the top of the cake springs back at the touch. Leave to cool in the tin for 10 mins, then turn out onto a wire rack. Peel off the parchment if using and allow to cool. Photo 06-11-2013 16 25 29
  4. If using the chocolate, place in a piping bag or study sandwich bag. Tie the end so no chocolate can escape and place into the microwave for 30-sec bouts until melted.
  5. When the cake is completely cool, snip off the end of the bag and then drizzle all over, easy! Photo 06-11-2013 16 39 31
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2 thoughts on “Recipe 71: Almond & Choc-Chip Cake

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