CAKE IN THE HOUSE

This traditional Austrian-style chocolate cake is delicious with or without the icing, keeps well, and is wunderbar with a coffee.

WHOLEMEAL RYE, CHOCOLATE AND ALMOND LOAF CAKE

Makes one cake 75g Doves Farm Organic Wholemeal Rye Flour 75g ground almonds ½ tsp cinnamon 75g plain chocolate 75g unsalted butter, plus extra for greasing 3 eggs 100g caster sugar 25g glacé peel, finely diced

For the topping: 15g butter 15g cocoa 50g caster sugar 2 tbsp cream ½ tsp vanilla extract 10 blanched almonds 1 Preheat the oven to 180C/Fan 160C/ Gas 4. Grease a 500g loaf tin and line it with baking paper.

2 Put the wholemeal rye flour, ground almonds and cinnamon into a bowl and stir to combine.

3 Break the chocolate into a separate bowl, add the butter and gently melt together over a pan of boiling water.

4 Put the eggs and sugar in a mixing bowl and beat until they thicken slightly. Add the diced glacé peel and melted chocolate, and beat well.

5 Stir in the prepared flour, then tip the mixture into the loaf tin and smooth the top. Bake for 45-50 mins. Allow to cool in the tin for 15 mins, then turn out onto a wire rack.

6 While the cake cools, make the topping: place the butter, cocoa, caster sugar, cream and vanilla extract in a saucepan over a medium heat and stir gently until dissolved. Simmer for 6-8 mins, then remove from the heat.

7 Allow to cool, stirring occasionally until it thickens, then beat until smooth and glossy. Spread the topping over the cooled cake.

8 Press the 10 blanched almonds onto the top of the cake before the icing sets, then serve.

Recipe by Clare Marriage, Doves Farm Founder; Photography: Neil White; Food Stylist: Elayna Rudolphy