Chocolate & Almond Marbled Bundt Cake
Ingredients
- 180 gr. (6½ oz.) plain flour
- 2 tsp. baking powder
- 75 gr. (3 oz.) ground almonds
- 180 gr. (6½ oz.) butter (room temperature)
- 225 gr. (8 oz) caster sugar
- (I use half golden and half white)
- ¾ tsp. almond extract
- 3 large eggs
- 2 tbsp. milk
- 3 tbsp. cocoa powder, mixed with 3 tbsp.
- boiling water to a paste
- 100 gr. (3½ oz.) chocolate chips
- Preheat oven to 160°C
- Give a 20 cm. (8") Bundt tin a good brushing with melted or softened butter
Method
A moist cake, because it contains almonds. If left even for 1 day it improves. As you bite into it you get the surprise explosion of a chocolate chip!
Sift the flour into a bowl together with the baking powder. Stir in the ground almonds and leave to one side. Prepare the cocoa powder paste and also leave to one side.
Cream together the softened butter and sugar until light and creamy. Add the almond extract and beat well.
Beat in the eggs, one at a time, adding a spoonful of the flour with each egg.
Fold in the remaining flour and add the milk. The mixture should gently drop off the spoon.
Spoon half the batter into a separate bowl and mix in the cocoa paste. I found it was roughly 412 gr. (14½ oz.) for each mix.
Add the chocolate chips to the other half of the batter.
Place spoonfuls of the batters alternatively in the tin, smooth off slightly and finally drag the handle of a spoon through the mixture to create a marbled effect.
Bake in the preheated oven at 160°C for about 35 minutes. When a cake tester comes out clean, leave to cool in the tin for 10 minutes, then turn out onto a wire rack.
Serve as it is or drizzle with a little melted chocolate.