When you need a slab of something sweet, this chocolatey bake should hit the spot.

Chocolate chip, raspberry & almond cake (Izy Hossack/PA)
(Izy Hossack/PA)
Chocolate chip, raspberry & almond cake (Izy Hossack/PA)
Print Recipe
Nutrition Facts
Chocolate chip, raspberry and almond cake
Amount Per Serving
Calories 359 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Cholesterol 28mg9%
Sodium 120mg5%
Potassium 191mg5%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 16g18%
Protein 7g14%
Vitamin A 56IU1%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate chip, raspberry and almond cake

A very moreish tea-time cake
Cook Time35 mins
Course: Dessert, Snack
Servings: 6 people
Calories: 359kcal
Author: Izy Hossack

Ingredients

  • 80 ml olive oil, rapeseed oil or melted unsalted butter plus extra for greasing
  • 80 g oat flour (blend 80g of any type of plain oats you have in a food processor until it becomes a rough flour) plus extra for dusting
  • 80 g ground almonds
  • 80 g soft brown sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 large egg
  • 4 tbsp milk or non-dairy milk
  • 1/2 tsp almond extract
  • 35 g plain dark chocolate (at least 70% cocoa solids) finely chopped
  • 100 g frozen or fresh raspberries

To serve:

  • Whipped cream or natural yoghurt
  • Fresh raspberries

Method

  • Preheat the oven to 180°C fan/200°C/Gas Mark 6 and grease a 23cm cake tin with oil, then dust with flour, tipping out any excess.
  • Mix the ground almonds, oil, sugar, flour, salt, baking powder, egg, milk and almond extract in a medium bowl until smooth. Pour the batter into the prepared tin. Sprinkle over the chopped chocolate and raspberries and slightly swirl them into the batter with a spoon.
  • Bake in the oven for 30–35 minutes until the middle of the cake springs back when you apply light pressure with your finger.
  • Remove from the oven and leave the cake to cool in the tin. Once completely cooled, slice and serve as is, or with whipped cream or yoghurt and fresh raspberries.

Nutrition

Calories: 359kcal | Carbohydrates: 30g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 120mg | Potassium: 191mg | Fiber: 4g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg

The Savvy Cook by Izy Hossack, photography by Izy Hossack, is published in hardback by Mitchell Beazley.

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