Wholemeal Rye, Chocolate and Almond Loaf Cake

Chocolate Almond Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of a 500g/1lb loaf tin or insert a cake liner.
3. Put the flour, ground almonds and cinnamon into a bowl and stir to combine.
4. Break the chocolate into another bowl, add the butter and melt together gently.
5. Finely dice the glacé peel with a knife or in a blender.
6. Put the eggs and sugar in a mixing bowl and beat until they thicken slightly.
7. Add the diced glace peel and melted chocolate and beat well.
8. Stir in the prepared flour and ground almonds.
9. Tip the mixture into the prepared tin and smooth the top.
10. Bake for 45-50 minutes.
11. Allow to cool in the tin for 15 minutes before turning it out onto a cooling rack.

Cocoa Almond Topping          

1. Put the butter, cocoa, sugar, cream and vanilla extract into a saucepan over a medium heat and stir until dissolved. Simmer gently for 6-8 minutes then remove from the heat.
2. Allow to cool, stirring occasionally until it thickens.
3. Beat until smooth and glossy then spread it over the cold cake.
4. Press the ten blanched almonds onto the top of the cake before the icing sets.