Chocolate and Almond Cake Recipe

100 g/4 oz butter or margarine, softened
100 g/4 oz caster (superfine) sugar
2 eggs, lightly beaten
2.5 ml almond essence (extract)

100 g/4 oz/1 cup self-raising (self-rising) flour
25 g/1 oz cocoa (unsweetened chocolate) powder
2.5 ml baking powder
45 ml/3 tbsp ground almonds
60 ml/4 tbsp milk
Icing (confectioners') sugar for dusting

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually beat in the eggs and almond essence, then fold in the flour, cocoa and baking powder. Stir in the ground almonds and enough of the milk to make a soft dropping consistency. Spoon the mixture into a greased and lined 20 cm/8 in cake tin (pan) and bake in a preheated oven at 200°C/400°F/gas mark 6 for 15—20 minutes until well risen and springy to the touch. Serve dusted with icing sugar.