Small Choc and Nut Loaves
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 ⅔ cups self-rising flour
- 1 tsp baking soda
- ⅔ cup Golden syrup
- ½ cup butter
- ¾ cup light brown sugar
- 2 large eggs (beaten)
- 1 cup milk
- 1 tsp Almond essence
- ½ cup Dark Chocolate chip
- 1 cup sliced almonds
Product recommendation
Suggested variations;
Spiced almond mini loaf cakes
Replace the chocolate chips with 1 tsp mixed spice, 1 tsp ground ginger and 1 tsp ground cinnamon.
Ginger and chocolate chip mini loaf cakes
Replace the almond essence with 2 tsp ground ginger and replace the flaked almonds on the top of the cakes with 75 g of chopped crystallised ginger.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole mini loaf cake tin with paper cases.
2.
Sieve the flour and bicarbonate of soda together into a bowl.
3.
Put the golden syrup, butter and brown sugar in a small saucepan and boil gently for 2 minutes, stirring to dissolve the sugar.
4.
Pour the butter and sugar mixture onto the flour with the eggs, milk and almond essence and fold it all together with the chocolate chips until smooth.
5.
Divide the mixture between the paper cases and sprinkle with the flaked almonds. Transfer the tin to the oven and bake for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
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