ALMOND AND CHOCOLATE CHIP CAKE
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.
- 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.
- Pour the mixture into your prepared cake tin and level the surface.
- Bake for 1 - 1 1/4 hours or until well-risen. The cake should spring back if you press your finger to it.
- 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