Chocolate and Almond Marbled Bundt Cake


Recipe source from

180g salted butter, softened
225g caster sugar (reduced to 180g)
2 tsp baking powder
180g plain flour
75g ground almonds
3 large eggs
2 tbsp milk
3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
100g chocolate chips (omitted)
30g icing sugar, to dust
Utensil: 1.5L bundt pan or bigger


Heat the oven to 180C/160C fan/gas 4. Thoroughly grease a 1.5 litre bundt pan.

Mix together the baking powder, flour and ground almonds.

Cream butter and sugar together until light and fluffy. Add in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture adding the milk after half the flour has been added.

Divide the batter into half and mix in the cocoa paste into one portion. Add the chocolate chips into the original portion if you wish. Spoon in the batter alternatively into prepared pan and run a skewer through the final batter to create a marbled effect. Bake for about 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 – 50 mins, depending on the proportions of your bundt tin.

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.





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