Video
Caption: ingredients:
320g plain flour
30g ground almonds
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp fine sea salt
3 eggs, at room temperature
250g caster sugar
200g salted butter, melted and cooled
1 tsp vanilla extract or paste
250g crème fraîche, at room temperature
60g carob flour
1 tbsp Nesquik hot chocolate powder
1 tsp ground cinnamon
icing sugar, to dust
method:
Preheat the oven to 180ºC. Grease a bundt tin and dust with flour and set aside.
Sift the flour, ground almonds, baking powder, bicarbonate of soda and salt and set aside.
In a separate bowl, sift the carob flour with the chocolate powder and the cinnamon and set aside.
Put the sugar, eggs, melted and cooled butter and vanilla inside a bowl of an electric mixer fitted with the whisk attachment and beat on medium high speed until pale, thick and doubled in size.
Reduce the mixer speed to medium and add the carob flour mixture along with the crème fraìche and beat until everything is well combined.
Reduce the mixer speed to low and add the plain flour mixture, stopping as soon as the flour is incorporated into the mixture.
Stop the mixer when the batter is smooth and give it a couple of turns with a rubber spatula, just to make sure none of the ingredients have fallen to the bottom of the bowl and they are all well incorporated.
Pour the batter into the prepared tin and bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
Transfer the cake tin to a cooling rack and cool the cake for 10 minutes before turning it onto the rack to cool completely.
Dust with icing sugar before serving.