Almond Chocolate Chip Cake

This decadent, moist almond cake makes a delicious dessert, though it’s also excellent with morning coffee, afternoon tea or simply as an indulgent snack.

Difficulty

Low

Time

60 min

Author

Kenwood

Ingredients

Servings

8

Makes

1 cake

110 g butter, at room temperature

110 g light muscovado sugar

2 eggs, large

110 g ground almonds

50 g self-raising flour

1 pinch salt

150 g dark chocolate chips

50 g blanched almonds

Utensils

Round cake tin 20 cm (8 inch), Saucepan, Heatproof bowl, K-Beater

Instructions

Step 1

Grease and line a 20cm (8 inch) round cake tin. Preheat the oven to 180°C/fan oven 160°C/Gas 4.

Step 2

Place the butter and sugar in the Kenwood Bowl. Using the K Beater at speed 3, cream the inngredients together until light and fluffy. Gradually beat in the eggs.

Step 3

Add the ground almonds, flour, salt and half the chocolate chips. Mix on minimum speed until incorporated. Transfer to the prepared tin and level the surface.

Step 4

Bake for 40-45 minutes until risen and golden. Test that the cake is cooked by inserting a fine skewer – it should come out clean. Cool in the tin for 10 minutes, then remove and cool completely on a wire rack.

Step 5

Melt the remaining chocolate chips in a heatproof bowl placed over a saucepan of simmering water. Dip the almonds into the chocolate and arrange on top of the cake. Cut the cake into slices and drizzle with melted chocolate.