This delicious chocolate and almond cake is sticky and moreish, but light at the same time. You can alter the flavour by using a different liqueur, such as Maraschino, though limoncello is the most traditional liqueur to use.
250g/9oz/generous 1cupunsalted butter, plus extra for greasing
250g/9oz/1 ¼cupscaster/superfine sugar
400g/14oz/2 ⅓cupsblanched almonds, finely chopped
300g/11ozplain/semisweet chocolate, grated
icing/confectioners’ sugar, for dusting
Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm/8in cake tin or pan, then line with baking parchment. Melt the butter in a heatproof bowl set over a pan of simmering water. Remove from the heat. Leave to cool.
Whisk the egg yolks and sugar together with the limoncello until light and fluffy. Fold in the melted butter and the chopped almonds and chocolate.
Put the egg whites into a clean, grease- free bowl and whisk until they form stiff peaks. Fold into the cake mixture.
Transfer to the tin and bake for about 50 minutes, or until a knife inserted into the middle of the cake comes out clean.
Leave to cool on a wire rack, and then dust with icing sugar to serve.