Chocolate Almond Loaf Cake

Makes 1 loaf cake

This traditional Austrian style chocolate cake is delicious with or without the icing. It slices easily and keeps well.

Free from Soya
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • CAKE
  • 25g glacé peel
  • 3 eggs
  • 100g caster sugar
  • 75g plain chocolate
  • 75g unsalted butter
  • 75g Doves Farm Organic Stoneground Wholemeal Rye Flour
  • ½ tsp cinnamon
  • 75g ground almonds
  • TOPPING
  • 15g butter
  • 15g cocoa
  • 50g caster sugar
  • 2 tbsp cream
  • ½ tsp vanilla extract
  • 12 blanched almonds

Cake

  1. Line a 1kg/2lb bread tin with parchment and pre-heat the oven.
  2. Finely dice the glacé peel & set it aside for later.
  3. Put the eggs and sugar in a large bowl and beat until they thicken slightly.
  4. Gently melt together the chocolate & butter then beat this into the mix.
  5. Sieve the flour and cinnamon into the bowl and stir to combine.
  6. Stir in the ground almonds and prepared glacé peel.
  7. Tip the mixture into the prepared tin and smooth the top.
  8. Bake for 45-50 minutes.
  9. Allow to cool in the tin for 15 minutes before turning it out onto a cooling rack.

Topping          

  1. Put the butter, cocoa, sugar, cream and vanilla into a saucepan over medium heat and stir until dissolved. Simmer gently for 8 minutes then remove from the heat and allow the pan to cool for 10 minutes.
  2. Beat the icing until smooth and glossy then spread it over the cold cake.
  3. Press the blanched almonds onto the top of the cake.

Equipment

1kg/2lb bread tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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Find a recipe

Ingredients

Change Quantities:
  • CAKE
  • 25g glacé peel
  • 3 eggs
  • 100g caster sugar
  • 75g plain chocolate
  • 75g unsalted butter
  • 75g Doves Farm Organic Stoneground Wholemeal Rye Flour
  • ½ tsp cinnamon
  • 75g ground almonds
  • TOPPING
  • 15g butter
  • 15g cocoa
  • 50g caster sugar
  • 2 tbsp cream
  • ½ tsp vanilla extract
  • 12 blanched almonds

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