Chocolate and almond chip cake
Ingredients 225g (8oz) self-raising flour 120g (4oz) butter or margarine 135g (5oz) castor sugar 50g (2oz) blanched almonds 75g (3oz) plain chocolate 1 egg and 1 egg yolk about 5 tbsp milk Topping 1 egg white 25g (1oz) blanched almonds 25g (1oz) plain ch
225g (8oz) self-raising flour
120g (4oz) butter or margarine
135g (5oz) castor sugar
You may also want to watch:
50g (2oz) blanched almonds
75g (3oz) plain chocolate
- 1 Mental health support group encouraging you to #Walkandtalk
- 2 Royston man celebrates 100th birthday after recovering from COVID-19
- 3 Special report: An insight into dog theft in Hertfordshire
- 4 Have your say on A505 Litlington turning proposals
- 5 Aspiring young photographers take part in 'wild nature' competition
- 6 Sandon mum's joy at publication of first novel
- 7 18 rescued from back of refrigerated lorry
- 8 Do not disturb nesting birds on Therfield Heath!
- 9 Campaign to bring medical treatment for children with heart conditions closer to home
- 10 Person hit by train between Cambridge and Royston
1 egg and 1 egg yolk
about 5 tbsp milk
1 egg white
25g (1oz) blanched almonds
25g (1oz) plain chocolate
PRE-heat the oven to 180 deg C/ Gas Mark 4/350 deg F. Grease and line a 15cm (6in) round cake tin.
Sieve the flour into a mixing bowl, rub in the butter or margarine until the mixture is like breadcrumbs.
Add the sugar, the almonds cut into strips and the finely chopped chocolate. Mix with the beaten egg & egg yolk, and add enough milk to give a sticky consistency.
Put the mixture in the tin and smooth the top. Brush the top with the egg white and cover with the remaining 1oz almonds, shredded or whole as you prefer. Brush the almonds with egg white too.
Bake the cake in the pre-heated oven for 60-75 minutes, or until the cake feels firm when lightly pressed on top.
Leave to cool in the tin for a few minutes before turning out, then grate the remaining chocolate over the top of the cake while it is still warm.