I am a bit of an almond fan. Some of the best almonds come from Turkey and we eat them in abundance at home. They are not only packed with flavor but they also have great health benefits. To name a few; almonds are full of fiber and antioxidants, they reduce your risk of heart disease and lower risk of weight gain.
I spotted this wonderful Chocolate and Almond Easter Cake at Rose Prince’s Easter Bake. The ground almonds make this cake really moist and the cake stays fresh for 4-5 days. It is a rich cake and I like to cut it in small squares to enjoy the cake as a “treat”. The children absolutely love decorating and licking out the bowl of remaining melted chocolate in the end! It is also a lovely dessert for Passover, if you’re celebrating.
Preparation time : 35 minutes Baking time : 40 minutes
350g/ 12 1/4 oz caster sugar
350g/ 12 1/4 oz softened unsalted butter
8 eggs, separated
75g/ 2 1/2 oz cocoa powder mixed to a thick paste with a little hot water
1 tsp vanilla essence
300g ground almonds
¾ tsp cream of tartar
For the chocolate glaze
200g/7 oz 60 % dark chocolate;
50g/ 1 3/4oz unsalted butter
Little Easter chocolate eggs to decorate
Preheat the oven to 180C/350F/Gas 4.
Butter the base of a 25cm square cake tin and dust it lightly with flour. Line the sides with baking paper.
Beat the sugar and butter together until pale and fluffy; then beat in the egg yolks one by one. Fold in the cocoa, vanilla essence and ground almonds. In a separate bowl, whisk the egg whites to stiff peaks, adding the cream of tartar at the end. Fold them into the mixture, pour it into the tin and bake for about 40 minutes, until the sponge feels firm to the touch.
While the cake is baking, melt the butter and the chocolate in a bowl over simmering water.
Once the cake is baked, cool it in the tin for 10 minutes then gently turn out onto a rack. The sponge will sink as it cools. When cold, cut the cake into squares and dribble warm chocolate glaze over each.
Place the little Easter chocolate eggs on the cakes when the icing has set.
You may like to serve this lovely rich cake with a light, refreshing main course like this Baked Salmon with onions, red peppers and lemon.
I wanted to sign off with this lovely spring blossoms from our back garden, really nice to see the earth waking up in full bloom.
Wishing you all a happy Easter and Passover, if you’re celebrating,