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Chocolate and 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 - perfect with a cup of tea. 

Free from Soya
Vegetarian

Ingredients

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

Cake

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

Equipment

500g/1lb loaf tin, saucepan, cake liner and mixing bowl

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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Find a recipe

Ingredients

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

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