Chocolate Chip & Nut Cake
Over a year ago
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Ingredients
- 150g margarine
- 150g caster sugar
- 3 Eggs (large)
- 200g Flour (self raising)
- 100g chocolate chips
- 100g chopped nuts
Accompaniment
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Description
I don't recall where this simple recepie came from but I have used it for years and it makes a lovely, slightly dry cake perfect with afternoon tea or cofee.
Method
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1
Cream margarine and sugar together until light and fluffy. Add eggs and beat mixture for 2-3 minutes. Fold in the flour until you acheive a batter consistency.
Add chocolate chips and nuts to taste, I like to use a mixture of milk and dark chocolate and walnuts and almonds.
If necessary add a little milk or water, more flour, or ground almonds, to acheive the right consistency (a gooey batter).
Pour the batter into a prepared greased and lined 8 inch cake tin (high sided with a removable bottom if possible).
Bake in a warmoven (170c or Gas 3) for 1 to 1½ hours. Use a wooden skewer to check cake is baked through.
Chef's Tips
Experiment with different mixes of chopped and ground nuts.
The key is the consistency of the cake batter, once you master it you can vary the cake by adding vanilla essence, cocoa powder, coffee essence, etc. to make a variety of different cakes.
If stored properly the cake should keep for 4-5 days.
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