Chocolate & almond marbled Bundt cake

Continuing my mission to learn some more complicated recipes, this weekend I attempted to make my first ever Bundt cake. I picked this chocolate and almond marbled Bundt cake because I’ve never made a marbled cake before, so that was an extra challenge. This recipe is by Ruby Tandoh of Great British Bake Off fame, and I found it on the BBC Good Food website. The finished result is not the best-looking cake in the world – so you’ll have to excuse the less-than-great photos – but it does taste really good.

You will need
– 180g soft butter (extra for greasing)
– 225g caster sugar
– 3/4 tsp almond extract
– 2tsp baking powder
– 180g plain flour
– 75g ground almonds
– 3 large eggs
– 2 tbsp milk
– 3 tbsp cocoa powder, mixed into a paste with 3tbsp hot water
– 100g dark chocolate chips
– icing sugar

Step 1
Preheat the oven to 180 degrees C (160 for fan, gas mark 4). Grease the Bundt tin (1L or bigger) with melted butter, using a pastry brush. Cream the butter and sugar together until fluffy and then mix in the almond extract.

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Step 2
In another bowl, mix together the flour, ground almonds and baking powder. Now beat one egg at a time into the sugar/butter mixture, adding a spoonful of flour/almonds with each to help mix it in. Then fold in the rest of the flour/almond mixture and mix well. Add the milk and stir in thoroughly.

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Step 3
Divide the mixture in two, with one half transferred to another bowl, and add the chocolate chips to one half.

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Step 4
To the other half of the mixture, add the cocoa paste and stir in thoroughly.

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Step 5
Add alternate spoonfuls of each batter to your Bundt tin until all the batter is in the tin. You don’t have to be too precise about this.

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Once all the batter is in the tin, run the handle of a teaspoon through it; this will achieve a more marbled appearance.

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Step 6
Bake for 40 minutes or until a cake tester comes out clean. This is what it looks like when it’s still in the tin. Leave it to cool for 10 minutes.

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I found it hard to get the cake out of the tin, and unfortunately it did break on its way out. However, with it still being warm it could be restored relatively convincingly to its ring shape once it was all out.

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Step 7
When it’s cool, dust the cake with icing sugar and enjoy with a cup of tea or coffee.

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