In the mood for something nutty and easy? Try this one....
4 oz softened butter
4 oz golden caster sugar
1 tbsp golden syrup
3 oz self-raising flour
2 tsp of baking powder
1 oz ground almonds
1 oz pecans, chopped
2 oz dark chocolate, chopped
Pre-heat the oven to Gas Mark 5.
Cream the butter and sugar together in an electric mixer, or with a wooden spoon and some elbow grease if you haven't got one.
Lightly whisk the eggs in a small bowl and add a little at a time to the butter / sugar mixture until blended. If you add too much at once the mixture may curdle, so take care. It a curdle does occur, simple beat a little harder and for longer and the mixture should put itself right. Panic not!
Add the Golden syrup and mix again.
sieve the flour, ground almonds and baking powder into a separate bowl. Fold the flour into the mixture, a little at a time, and be patient to make sure that you don't knock too much air out.
Chop the pecans and dark chocolate into small chunks, add to the mixture and fold until combined.
Grease (with a little butter) and line the base of a 2lb loaf tin with parchment or greaseproof paper.
Pour the mixture into the tin and place on the top shelf of the oven for 30-40 minutes or until the top is golden brown and a skewer, inserted into the centre of the cake, comes out clean / dry.
Allow to cool for 5 minutes on a wire rack before removing from the tin.
Serve warm, I suspect, for a melty chocolate opportunity.
I, however, will have to wait until it is cooled as it won't be cut until elevensees tomorrow at work!
Photos to follow.