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.
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!
- 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
- 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.
- 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!)
- 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.
- 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.
- When the cake is completely cool, snip off the end of the bag and then drizzle all over, easy!