Chocolate and almond loaf cake

Chocolate and almond loaf cake


  1. Preheat the oven to 180?C fan assisted/gas mark 6
  2. Cream together the baking spread and sugar until very light and fluffy – approximately 4 minutes. Then add the eggs and vanilla extract and beat on a slow speed, gradually increasing until just evenly incorporated
  3. Mix together all the dry ingredients in a bowl. Add half to the batter, followed by the soured cream and the remaining dry ingredients (keeping beating to a minimum). Once you have a smooth, even batter gradually add the coffee. The mixture will be very wet, so beat slowly to incorporate
  4. Pour the mixture evenly into the prepared tin and level out to the edges. Bake for 45-50 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 20 minutes before turning out on to a wire rack to cool completely
  5. Scatter raspberries on top, with chocolate shavings and a dusting of icing sugar

Recipe from Lurpak® Cook’s Range Baking.

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Add some dark chocolate for that extra bit of decadence. It's lovely served with fresh cream, pecans and berries


175g unsalted Lurpak® Cook's Range Baking
410g caster sugar
3 eggs
1 tsp. vanilla extract
315g plain flour, sifted
70g cocoa powder, sifted
80g ground almonds
1 tsp. salt
3/4 tbsp. bicarbonate of soda
285ml soured cream
185ml strong brewed coffee, cooled
Handful raspberries
Shavings of dark chocolate
Dusting of icing sugar
1 x 9” loaf tin, greased and lined


Time: 10 minutes
Serves: 8-10
Nutrition: 635 Cals, 70g Fat