My Italian Almond & Chocolate Cakes

Tuesday 26 March 2013

Perfect with a strong coffee and light enough to have more than one..!

I have not have much time to blog in the last week due to work, illness and a teething daughter. But tonight, I thought, it's time to go in the kitchen and create a new recipe.

It's been a while, so with a need for a good strong coffee I bring you my Italian inspired almond and chocolate cakes. And they really are perfect with a good proper coffee made with beans and hot milk. The cakes use rice flour to give a bit of bite which is unexpected but makes the texture not as light and fluffy as a fairy cake.
So, if you like me only have the kitchen for 30 minutes, cook up some delights and put your feet up!
To make 12 cakes you will need -
125 grams unsalted butter
125 grams sugar
2 free range medium sized eggs (mine weighted 125 grams for those who read my post on weighing your eggs!)
75 grams self raising flour
50 grams rice flour
1 teaspoon baking powder
1/2 teaspoon almond essence
2 tablespoons good quality cocoa
1 tablespoon milk
12 cake cases and a cake baking tray

Let's Create!

1. Set the oven to 180C or similar check your manual.
2. Cream the butter and sugar together until light and fluffy.
3. Beat in the eggs one by one.
4. Add the almond essence.
5. Sift the baking powder and flour into the mixture then fold in the rice flour too.Fold in big movements to give lots of air to the mixture.
6. Fold in the cocoa and stir in the milk.
7. Add a heaped tablespoon to each cake case.
8. Bake until soft and bouncy on the top and a knife is clean when tested on the cake.
9. Cool on a wire rack before serving.

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