There are countless gorgeous cake recipes out there, all covered with innumerable forms of deliciousness, so I thought it would be interesting to try bottoming this chocolate loaf instead of topping. I've gone for a sweet and salty peanut butter mixture on the bottom, as I'm in a nutty phase as the moment and as for the loaf itself, I used cocoa powder and ground almonds to ensure a moist, fudgy texture.
Prep time: 20 Minutes
Baking time: 50-60 Minutes
For the bottom
100g Peanut Butter
100g Light Muscovado Sugar
A sprinkling of Ground Sea Salt
For the loaf
175g Unsalted Butter (Unsalted)
175g Caster Sugar
3 Medium Eggs
75g Ground Almonds
1tsp Vanilla Extract
75g Plain Flour
50g Cocoa Powder
1tsp Baking Powder
Preheat the oven to 170C/325F/Gas 3, grease a 20cm loaf tin and line the base with baking paper. In a bowl combine the peanut butter and muscovado sugar. Sprinkle a little sea salt into the tin, then using your hands break off little pieces of the peanut mix and gently press into the base. You should have enough to just about cover the entire base. In a fresh bowl cream together the butter and the sugar, then beat in the eggs one at a time. Fold through the ground almonds and vanilla extract, then sift in the flour, cocoa powder and baking powder and mix to a smooth batter. Spoon the mixture over the top of the peanut butter mixture then bake in the centre of the oven for around 50-60 minutes, until a metal skewer comes out slightly sticky when inserted into the middle of the loaf. Remove from the oven and leave in the tin for about 20 minutes, then carefully turn out and leave to cool completely on a wire rack. Slice and enjoy. Bottoms up!
No comments:
Post a Comment