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Takes: 1 hour 10 minutes (plus cooling and setting time)
Serves: 12

No nutritional information available.

Ingredients

- 180g butter, softened, plus extra, melted, for greasing
- 2 tsp baking powder
- 180g plain flour
- 75g ground almonds
- 225g caster sugar
- ¾ tsp almond extract
- 3 large eggs
- 2 tbsp milk
- 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste

For the chocolate glaze:

- 2 tbsp butter
- 50g dark or milk chocolate, roughly chopped
- 100g icing sugar, sifted

Method

1. Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Generously brush a 1½l bundt or ring tin with melted butter.

2. Mix the baking powder, flour and ground almonds together in a large bowl. Using an electric mixer, cream the butter and sugar together in a separate bowl until light and fluffy. Stir in the almond extract.

3. Add the eggs to the butter mixture, one at a time, beating well between each addition. Add a spoonful of the flour mixture in between if curdling. Fold in the remaining flour mixture and stir in the milk.

4. Spoon half of the cake mixture into a separate bowl and mix in the cocoa paste. 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.

5. Bake for 40 - 50 minutes or until a skewer inserted into the deepest part comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn out onto a cooling rack and leave to cool completely.

6. Meanwhile, for the glaze, melt the butter and chocolate together in a small pan over a low heat until smooth. Remove from the heat and add the icing sugar and 2 tbsp boiling water. Whisk well until smooth. Pour over the cooled cake and leave to set. Serve.