Well, I make a lot of cakes, and this is one of my favorite I’ve ever made. It has a dense pleasant quality, almost like shortbread, and the combination of cinnamon and almond is a perfect one. It has a soft cakey part topped with a sort of crumble with lots of bittersweet chocolate chips in it. Nice with coffee in the morning, tea in the afternoon, and wine after dinner.
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1 cup sliced almonds
1 cup sugar
1/2 cup flour
1 t cinnamon
1 t baking powder
2 t vanilla
6 T butter, just melted
3/4 cup bittersweet chocolate chips
1/3 cup brown sugar
2 T cold butter
1/2 cup sliced almonds
Preheat the oven to 350 and lightly butter a cake pan.
Put the almonds and sugar in the food processor and process until quite smooth. Ad the flour, salt, cinnamon and baking powder, process until combined.
Add the egg, vanilla and melted butter. You should have a thick, smooth batter. Pour this into your prepared pan and smooth it out.
In the same food processor, (you don’t need to clean it) combine the topping ingredients, and process very briefly till everything is just slightly ground. Sprinkle this mixture over the top of the cake.
Bake for 25 – 30 minutes until the cake is golden and firm to the touch. Let cool, slice and eat.