21 February 2013

* Double Chocolate and Almond Loaf

I have tried so very hard NOT to make cake recently. Or cookie, or muffins, or pancakes or anything that I'm not going to able to walk away from with just one helping...

...sooooooo hard.


So... So... Hard... Truly.

*sigh* (again)

I lost this particular battle this afternoon, because I was feeling guilty about the fact that I have been experimenting (in a culinary fashion!!!) on Neil. The poor bugger has put up with concoction after concoction for his dinner, when all he really wants is a plate of mashed potato, a side of meat and a few veg... smothered in onion gravy. Instead, he has been subjected to soups... anything that I can bung a wad of spinach into... and the odd item of vegetarian fare. He's eaten it all, uncomplaining - and has probably enjoyed most of it - but still... I feel guilty (that's my excuse for this cake and I'm sticking to it).

So - I made me - HIM... I made HIM a cake. 

I made Neil a cake... Neil... Cake. Yes.

He's not home from work yet - so I've had to hide it in the cupboard under the stairs so that it doesn't blow kisses at me whenever I pass through the kitchen.


Maybe I could just lick it a bit?

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Makes 10 - 12 slices depending on thickness of slice 

Prep time - 10 minutes 
Cooking time - 40 - 50 minutes

You will need
A bowl and whisk or electrical equivalent
A 2lb loaf tin
Baking parchment
A sieve

175g Utterly Butterly (or softened butter)
175g golden caster sugar
3 eggs
140g self raising flour
1/2 tsp baking powder
4 tbsps cocoa powder
85g ground almonds
100ml milk (skimmed is fine)
50g plain chocolate chips
1 tsp icing sugar (optional)
1 tsp cocoa powder (optional)

Preheat oven to 320f/160C/140C fan/gas 3.

Grease and line the loaf tin with the baking parchment.
In a bowl whisk together the butter and sugar until light and fluffy, then add the eggs one a time and whisk thoroughly.

Add flour, baking powder, cocoa powder, ground almonds and milk, and whisk together until smooth - the ground almonds may appear slightly grainy in the cake batter - this is fine. Stir in the chocolate chips, then scoop the cake batter into the loaf tin. Bake in the centre of the oven for 40 - 50 minutes, or until firm to touch and a skewer comes out clean when pressed into the centre. It can take a little longer to cook, depending on which the way the wind is blowing. 

Leave to cool in tin before turning out onto a board or cooling rack. Combine the tsp of cocoa powder and tsp of icing sugar together and using a sieve, dust the top of the cake.


Absolutely delicious served slightly warm with a scoop of vanilla ice cream.

8 propoints per serving if there are 12 slices and you used Utterly Butterly... if you used butter, you don't give a fig what the propoints are, do you.

Adapted to make slightly more Weightwatchers Friendly from Good Food Magazine.


  1. Yeah.. I am also trying not to bake.. I think I will give up again this weekend :)

    1. It's not easy, is it?!? I struggled to eat only the one slice last night - I really wanted two :D

  2. Have made this cake already, instant hit with my hubby and three boys. Thankyou!

    1. My pleasure! I'm glad you and your family enjoyed it :)

  3. Replies
    1. Thankyou! It really was, it's all gone already. We had a food fight. Not sure if I won or lost, but I managed to eat the last slice. I think it's all in the perspective *nods sagely*.

  4. Replies
    1. Thanks Natalie! I think I'm going to have to make another one, and soon ;)


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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