Chocolate chip, raspberry and almond cake

Nutrition Facts

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.

A very moreish tea-time cake

Cook Time35

Course: Dessert, Snack

Servings: people

Calories: 359kcal

Author: Izy Hossack

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

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.