Past few days the weather has been acting up. But finally it rained cats and dogs and with the pouring rains, I don’t know about you but give me a cozy rug and a few fluffy cushions to cuddle up in my favourite corner with a steaming cup of coffee and a good read to drown my thoughts in. Sigh!! So I baked this simple Chocolate loaf cake with the goodness of Almonds to go with my tenth coffee of the day. Have to warn you this recipe does require eggs.
For the Cake mix:
Preheat the oven to 180 degrees.
Mix all the dry ingredients together and sieve them, we don’t want any lumps to form in the batter. Now take the butter and blend it with an electric mixer at low speed add sugar to it and eggs one by one. Then add vanilla essence and milk beat well. Then add the flour and the rest of the dry ingredients. Add Vegetable oil to the mix, you can use any oil of your choice. I prefer to use Olive oil. Line your tin with butter paper and oil the sides. Pour the batter into the tin half of it. Spread the chopped almonds into the middle and then pour the rest of the batter over it. Bake for 30 minutes or when skewer comes out clean. Let it cool completely and serve with a dollop of whipped cream.
The Chocolate loaf cake is so soft that it literally melts in your mouth.