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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.

2 Reviews / Write a review

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 6-8 minutes then remove from the heat.
  2. Allow to cool and thicken slightly.
  3. Beat the icing until smooth and glossy then spread it over the cold cake.
  4. 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
Got this review on the side of a rye flour packet from Dove ages and have been making it ever since. Very easy to make and tastes like it involved way more effort. Often forgo the glaze and replace the glace peel with raisins, it's great. I love rye products anyway, but even if I didn't care would buy rye flour just to be able to make this loaf :)
By Cassandra
12 Nov 2019

Really delicious cake, unusual sort of mild spiced chocolate cake. I made two 1 lb loaf cakes instead of a 2 lb one, cooking them for about 35 minutes. I made 3 times the icing & filled the cakes with some of it as well as icing the top as the recipe says. ( I made the single quantity of icing first, but ended up making triple quantity as it over cooked when I simmered it for 8 minutes as the recipe suggested, & it hardened like fudge. The triple quantity worked better, I cooked it for 6/7 minutes, & as there was more of it it didn't solidify as quickly. Absolutely wonderful flavour.

Many thanks for your review and lovely feedback.  We have since spoken with our recipe development team and taken your comments on board and amended the method to reflect a little less simmering time and also to allow to cool, as the topping will thicken whilst cooling. Best wishes, Doves Farm. 

By S Burke
14 Mar 2018

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Organic Stoneground Wholemeal Rye Flour 1kg

£1.60

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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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