So excited #gbbo is back on – it literally is the highlight of my week. Although the first round on Tuesday was fruit cakes a couple of contestants  chose bundt. I love the shape of them – there is always a. Little anticipation as to weather it will come out of the mould in one piece!!! I dusted down my tin and came up with an Italian inspired recipe off the back of our holiday. The area of italy we went to (la Marche) seemed to have a lot of either chocolate, almond or both flavours of cakes and confectionary. So, have you guessed my bundt flavour? Amazing combo always a winner in this house

Top tip

  1. Grease your tin throughly either with cake release or butter all over and flour sprinkled in to it and then tipped round to cover all areas – shaking the excess out at the end.
  2. Do not Over cook or it will totally dry out – having said that this is not a light and fluffy cake either.
  3. Leave the cake to cool for at least 45 mins before trying to extract it from the tin.

180g butter plus extra for greasing

1/2 teaspoon vanilla extract

100g melted dark chocolate

225g  sugar

¾ tsp almond extract

2 tsp baking powder

180g plain flour

75g whole almonds ground in a blender so they resemble tiny chunks – to give texture

3 eggs

2 tbsp buttermilk 

4 tbsp cocoa powder

100g dark chocolate chip

icing sugar, to dust

Bundt tin

Preheat oven to 180 degrees centigrade

Add together in a mixing all ingredients except the melted chocolate, choc chips, cocoa and icing sugar.

Either mix by hand or in a stand mixer.

Once a nice batter is formed take at half and put in another bowl

Add the melted chocolate and cocoa powder to the one half mixing well.

In the vanilla looking side add the choc chips

Grab your greased tin and spoon alternate batters one after another. Once all used up get the wrong  end of a knife and blend the two colour gentle in to each other to form w marble effect.

Place in the oven for 35 – 40 mins a skewer should come up clean unless it’s got melted chocolate on it.

Leave to cool for 45 mins before removing from tin. Dust with icing sugar

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