Wow! A recipe to share! It's been a while...
Now that the school year has commenced, the need for daily baking has returned full-swing in our home. It was great to have a long six weeks off, pretty-much ignoring my kitchen in favour of swimming, resting, outings and movies with our kids during the summer break.
(And sleeping. There was lots of that going down!)
Once those new year lunch boxes need filling though; Every. Single. Day... that's when I know the holidays are officially over. Sad face. :(
It's time to get on the 'routine' treadmill again.
Still, I consider baking fun so I am sure I will get over it - and into it, pretty quick-smart.
In recent weeks, I have been buying frozen berries to enjoy in a variety of cakes, muffins and smoothies. As a result, I have a series of recipes to share here, that are packed full of fruity-goodness for kids and adults. If you're looking for a few new bakes to expand on your existing collection of trusted tasties, I recommend you add this cake and keep an eye out for the others shortly.
This chocolate almond-crusted berry cake is moist and fruity and so good to eat. This could easily pass as a dessert with the addition of some dusting sugar and a side dollop of cream. It's also perfect for lunch boxes or a tea time treat. So delicious! You've just got to try it.
Chocolate Almond Crusted Berry Cake
Preparation time: 10 minutes. Baking time: Approx. 50 - 60 minutes.
100 grams unsalted butter, chopped
1/2 a cup of caster sugar
2 cups of plain flour
4tsp baking powder
1 cup of milk
1 cup of frozen mixed berries, (or fresh)
125 grams of milk chocolate, melted.
Topping: 1/3 of a cup of slivered or flaked almonds to decorate.
Preheat the oven to 180 degrees C.
In a mixing bowl, place the chopped butter and caster sugar and whip together until creamed.
Add the eggs one at a time until each is incorporated into the mix.
Turn down your mixer speed and add the flour and baking powder slowly, alternating with the milk.
Allow this to mix into a smooth batter.
Melt the chocolate according to packet directions, or microwave it in a glass bowl on a low heat. (Stop your microwave every 30 seconds to check its consistency and stir until it is smooth.)
Remove the bowl from your mixer and stir in the melted chocolate and berries by hand.
For Thermo bakers: Add all cake ingredients, (except the fruit and melted chocolate) to the Thermo bowl and mix on Speed 7 for 1 minute. Scrape down the sides with a spatula and add the melted chocolate and mix for a further 20 seconds on Speed 5. Pour the mixture into a mixing bowl and add the berries and mix gently through the batter.
Pour the mixture into a greased and lined loaf pan and sprinkle with almonds before placing the cake into the oven for 50 to 60 minutes. Test with a skewer to ensure the cake is cooked throughout before removing and cooling in the pan on a wire rack.
Variations: You can try this cake without the addition of chocolate at all, or change chocolate varieties to suit your taste. Adjust your bake times according to the size and shape of your baking pan.
This cake is best eaten quickly, due to its high fruit content though it will keep well for 48 hours or so, in an airtight container.
...Who has a cake last this long in their home anyway? (Certainly not us!)
Are you pleased the kids are back at school?
Do you bake for school lunches?
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