May 19, 2013 by dgarnett2013
Almond Choc-Chip Cake: Nigel Slater in Observer
- 200g butter
- 200g golden caster sugar
- 4 medium eggs
- 200g good chocolate
- 1 tsp vanilla extract
- 180g ground almonds
- 50g plain flour
- 1 tsp baking powder
Set oven at 180 degrees C.
Line the base of a 20cm non-stick cake tin with baking parchment. OR TRY SLIGHTLY BIGGER TIN (cake took a long time to cook – but eggs might have been over large).
Beat butter and sugar in a food mixer till very pale and light.
Break the eggs into small bowl and beat them gently.
Chop chocolate to the size of large pieces of grit.
Add the eggs, bit by bit, to the butter and sugar. If it starts to curdle, add a spoonful of flour.
Once the eggs are fully incorporated, add the vanilla extract, almonds and the flour and baking powder (mix them together first). Lastly, fold in the chopped chocolate gently but firmly.
Transfer the mixture to the lined cake tin, smooth the top lightly, then bake for 40-45 mins. OR 1 hour if using larger eggs and 20cm tin.
The cake should be firm to the touch and a skewer inserted into the middle should come out clean (fine to have a smear of chocolate).
Leave cake to settle, then run a palette knife around the edge. Lift the cake out and let it cool on a wire rack.
Made the day Nick got back from Poland. Ill.