Friday, 2 November 2018
Almond and Orange Cake, with Chocolate Chips
This recipe is based on the proportions of a Madeira Cake - more flour than butter and sugar - which makes a sturdier but more satisfying cake, which keeps well. I added ground almonds for moistness, and a little almond extract to make sure there was a good almond flavour. Classic flavours which work well together!
175g caster sugar
3 large eggs
a few drops of almond extract
finely grated zest of 1 large orange
200g SR flour
50g ground almonds
a little milk, if necessary
100g dark chocolate chips or 70% cocoa solids chocolate, roughly chopped*
a sprinkling of flaked almonds for topping, optional
* I prefer to chop a bar of chocolate as I like the mix of large and small pieces of chocolate, plus the tiny speckles which splinter off, in this type of cake
Preheat the oven to 170C, and prepare a 20cm(8") round deep cake tin. I use non-stick springform tins with a parchment base liner.
Cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, with a spoonful of the weighed amount of flour. Beat in on a slower speed, if you are using a hand-held mixer.
Fold in the flour, almonds, almond extract and orange zest, adding a little milk, if needed, to give a soft dropping consistency. Finally, fold in the chocolate.
Transfer the batter to the prepared tin, level the top, and sprinkle over the flaked almonds, if using.
Bake for about 60-70 minutes, or until a test probe comes out clean and dry.
Cool for 15 minutes in the tin, then transfer to a wire rack to complete the cooling.
This cake would be easy to remove from the base of the cake tin, as it's quite sturdy. I just leave it on the base for convenience - it makes it easy to move in and out of the storage container.