Walnut & Almond Cake

Serves 8-10

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Ingredients:

• 200 g walnuts, finely chopped

• 380 g whole blanched almonds, finely ground

• 380 g unsalted butter, softened, plus extra for the tin

• 100 g plain flour, plus extra for the tin

• 380 g caster sugar

• 3 vanilla pods, very finely chopped or 1 tsp vanilla extract

• 5 large eggs

• 1/2 teaspoon baking powder

• 125 ml Amaretto

Icing:

• 200 g dark chocolate (best is 70%)

• 50 g unsalted butter

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Method:

1. Preheat the oven to 160°C.

2. Butter and flour a 25cm cake tin. Make sure to cover the whole tin with the butter and flour and get rid of the excess flour.

3. Beat the butter and sugar together until pale and light with an electric mixer.

4. Stir in the ground almonds and vanilla pods/extract.

5. Beat in the eggs, one at a time.

6. Fold in the walnuts, flour, baking powder and finally the Amaretto. Combine well but stop once it is combined to not overfold.

7. Spoon into the prepared tin and bake in the preheated oven for 75 mins.

8. Once ready, leave the cake to cool.

9. Melt the chocolate and butter in a bowl over simmering water until combined and fluid. Make sure it is at low heat.

10. Finally, use a hot wet knife to spread over the cake.