Gluten-Free Chocolate Almond Cake

I have recently learnt two important things when it comes to baking 1) if something goes wrong, it isn’t the end of the world*. You can usually ‘rescue’ whatever it is you’re trying to make, otherwise you can always try to turn it into something else entirely and 2) if you’re following a recipe make sure it’s detailed and well written; it could save quite a bit of confusion and frustration later on.

On Saturday I decided to bake a cake I had seen the recipe for earlier on in the week. I was pretty excited as the recipe was gluten-free and sounded delicious – it was – but the recipe was pretty vague, and pretty much anything that could go wrong (aside from the quantities) did. Anyway, I’ve decided to share the recipe with you, because even if it was a bit of a mission, the cake was divine and totally worth it – let me know how it turns out if you decide to try it. 

Chocolate Almond Cake:
180g butter
300g chocolate chips – Used buttons for this, which could have been what caused the problems I had while melting them, not sure. Everything worked out in the end though.
6 eggs
120g brown sugar
350g ground almonds
1/2 cup plain yoghurt

Method:
Pre-heat the oven to 180C**, and grease a 25.5 x 30 cm cake tin***. Melt the butter and chocolate chips together, stir to combine, then set aside to cool (I double boiled this, which could have also contributed to the problems I mentioned above, basically the chocolate melted quicker than the butter, and as soon as the butter had melted it started to set again, while still on the heat – in the end, I had to put the mixture into the microwave to re-melt the chocolate and then whisked to combine the butter). While the chocolate chip mixture is cooling, in a large mixing bowl beat the eggs and sugar together until creamy, then add the chocolate chips, almond and yoghurt and mix well to combine. Pour the batter into your cake tin and bake for 45 minutes. When your cake is down, turn out onto a cooling rack, and allow to cool before covering with a chocolate icing of your choice (I went with a ganache).

*I learnt this when I made my first lemon meringue pie, I grabbed a box of ‘baking soda’ instead of ‘corn flour’, and then panicked when I realised what I had done. I put the corn flour in and hoped for the best…
**The boyfriend thinks they may have been using a gas oven in the original recipe and if you’re using an electric oven you may get away with baking the cake at 150C, he also asked me if the recipe asked me to turn the cake halfway through to which my response was: “you saw the recipe! It said nothing about anything!”
***The recipe said nothing about a cake tin, so we used the 20x20cm tin we have, turned out that was too small and our cake ended up being in the oven for an hour and a half.

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