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175 g/6 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
3 eggs, lightly beaten
225 g/8 oz self-raising (self-rising) flour
50 g/2 oz ground almonds
100 g/4 oz chocolate chips
30 ml/2 tbsp milk
25 g/1 oz flaked (slivered) almonds |
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Method:
Cream together the butter or margarine
and sugar until light and fluffy. Gradually beat in the eggs, then
fold in the flour, ground almonds and chocolate chips. Blend in enough
of the milk to give a dropping consistency, then stir in the flaked
almonds. Spoon into a greased and lined 20 cm/8 in cake tin (pan) and
bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until a
skewer inserted in the centre comes out clean. Cool in the tin for 5
minutes, then turn out on to a wire rack to finish cooling.
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