Why not try adding a little dark chocolate for that extra dash of decadence?
Delicious chocolate and almond cake recipe
- 175g unsalted Lurpak Baking
- 410g caster sugar
- 3 eggs
- 1 tsp. vanilla extract
- 315g plain flour, sifted
- 70g cocoa powder, sifted
- 80g ground almonds
- 1 tsp. salt
- 3/4 tbsp. bicarbonate of soda
- 285ml soured cream
- 185ml strong brewed coffee, cooled
- Handful raspberries
- Shavings of dark chocolate
- Dusting of icing sugar
- 1 x 9” loaf tin, greased and lined
- Tip: if you can’t get any soured cream you can substitute it for full-fat natural yoghurt
Preheat the oven to 180˚C fan assisted/gas mark 6
Cream together the Lurpak Baking and sugar until very light and fluffy – approximately 4 minutes.
Then add the eggs and vanilla extract and beat on a slow speed, gradually increasing until just evenly incorporated.
Mix together all the dry ingredients in a bowl. Add half to the batter, followed by the soured cream and the remaining dry ingredients (keeping beating to a minimum).
Once you have a smooth, even batter gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate.
Pour the mixture evenly into the prepared tin and level out to the edges. Bake for 45-50 minutes, or until a cocktail stick inserted in the centre comes out clean.
Remove from the oven and leave to cool in the tins for 20 minutes before turning out on to a wire rack to cool completely.
Scatter raspberries on top, with chocolate shavings and a dusting of icing sugar.
Chef tip: Use Lurpak Baking straight from the fridge in the first step of this recipe - it stores at the perfect consistency for creaming with sugar.
Serves 8 - 10
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