Sunday, December 21, 2014


adapted from :
tried & tested :  zaralovebaking...

Ingredients :

180  gm  unsalted butter, at room temperature
225  gm  caster sugar
 3/4  tsp  almond extract
    2  tsp  baking powder
180  gm  plain flour
  75  gm  ground almonds
    3  large  eggs
    2  tbsp  fresh milk
    3  tbsp  cocoa powder mixed with 3 tbsp hot water to make a paste
100  gm  dark chocolate chips
  30  gm  powdered sugar, to dust (optional)

Method :

1.  Heat the oven to 180'C/160'C fan-forced.  Thoroughly brush a 1.5 litre bundt tin with melted butter.  Set aside.

2.  Cream the unsalted butter and sugar together until light and fluffy.  Stir in the almond extract.

3.  Mix together the baking powder, flour and ground almonds.  Beat in egg one 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.

4.  Spoon half of the cake batter into a separate bowl and mix in the chocolate paste.  Add the chocolate chips to the other half of the batter.  Add spoonfuls of each of the batters alternately to the tin/pan and drag the handle of a teaspoon through the mixture to create a marble effect.

5.  Bake for about 40 minutes and then test the cake to see if a skewer inserted into the cake comes out clean.

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