INGREDIENTS (serves 8)
225g/8oz butter (room temperature)
225g/8oz caster sugar
3 large eggs (room temperature)
1tsp almond essence
1tsp lemon or orange essence (optional)
125g/4oz self-raising flour.
175/6oz ground almonds.
50g/2oz flaked or nibbed almonds
30g/11/2oz plain dark chocolate
Oil or additional butter for greasing.
You will need:
Round, deep, 20.5cm/ 8in Baking Tin.
Baking parchment or greaseproof paper. A mixing bowl large enough to take all the ingredients. Wooden spoon or spatula. This can be mixed on a machine but take care not to over cream the batter or over mix when the flour/almonds are added.
Turn on the oven: 155C/ fan135C/
310F/gas Mark 3
Lightly grease a round 20.5cm/8in round deep cake tin with greaseproof or baking paper or use a non stick silicone pan.
Weigh all the ingredients into separate containers, crack eggs into a bowl,checking for freshens and suitability.
Cream together, with a spatula or wooden spoon, the butter and sugar until light and fluffy.
Beat the eggs and essence together. Gradually add in small amounts to the fat/sugar mix, beating well after each addition to form a batter.
Sift the flour and mix with the ground almonds. Add this to the above batter and mix until clear and smooth. Pour into the prepared tin.
(7) Sprinkle the flaked almonds over the top of the cake before baking in the pre-heated oven.
(8) Bake in the middle of the oven for approximately 50 minuets, or until golden and risen, this could be at least another 5 minutes. If the cake is not yet baked, loosely cover with grease proof paper to protect the top from over colouring.
(9) On removal from the oven,allow the cake to stand for at least 10 minutes before taking it out of the tin and placing on a cooling wire.
(10) Melt the chocolate in a bowl over warm water or carefully melt using the microwave, do not over heat the chocolate.
When the cake is cool, drizzle / spin the melted chocolate over the top.Allow to cool and set before serving.