Chocolate & almond marbled bundt cake
By Ruby Tandoh
Great British Bake Off’s Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
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Prep:20 mins
Cook:50 mins
- Serves 16
- Easy
Nutrition per serving
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kcal 359
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fat 21g
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saturates 11g
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carbs 37g
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sugars 24g
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fibre 2g
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protein 5g
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salt 0.5g
Ingredients
- 180g butter, softened, plus extra for greasing
- 225g caster sugar
- ¾ tsp almond extract
- 2 tsp baking powder
- 180g plain flour
- 75g ground almonds
- 3 large eggs
- 2 tbsp milk
- 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
- 100g dark chocolate chips
- 30g icing sugar, to dust
- 1½ l (or bigger) bundt cake tin
Tip
Ground almonds in cakeCakes with ground almonds keep well, usually 3 - 5 days. They tend to become more moist over time and are at their best 1 - 2 days after making.
Method
Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
