Almond and Chocolate Chip Cake

Friday, 30 May 2014

Yield: one 8-inch cake


175g self-raising flour

175g softened butter
175g caster sugar
3 large eggs
50g ground almonds
175g plain chocolate chips
1 teaspoon vanilla extract
2 tablespoons of hot water, optional
icing sugar, for dusting


Preheat the oven to 160C Fan / 180C / 350F / Gas Mark 4.

Grease and line an 8-inch round cake tin.

  1. Measure the flour, butter, sugar, eggs, ground almonds, chocolate chips and vanilla into the bowl of your mixer and mix for 2-3 minutes until fully combined.  You can also mix by hand in a large bowl if you don't have a mixer! I always add a couple of tablespoons of hot water to my cake mixes as I feel it creates a lovely moist sponge, but it's up to you whether you want to do that or not.
  2. Pour the mixture into your prepared cake tin and level the surface.
  3. Bake for 1 - 1 1/4 hours or until well-risen.  The cake should spring back if you press your finger to it.
  4. Remove from the tin and allow to cool completely on a wire rack, before dusting with icing sugar and serving.


Source: Mary Berry's Baking Bible, p106


  1. I'm crazy about ground almonds in baking. I have a fruitcake recipe I make with only ground almonds (no flour) and now I'm thinking I might try swapping the fruit for chocolate chips... oh yes, I like the idea...

    1. I don't know how I went so long without them! I really don't. And I love the idea of your fruit cake turned chocolate chip cake. I love it a lot!



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