Chocolate and almond chip cake

PUBLISHED: 11:22 01 May 2008 | UPDATED: 15:44 11 May 2010

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

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 chocolate

Method

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.

JUDY BROADWAY

0 comments

Most Read

Latest from the Royston Crow

Hot Jobs

Show Job Lists