This treasured family recipe is courtesy of Coles Cooking Club member, Melissa Evans. Join the Club at coles.com.au/cookingclub.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 170°C. Grease a 22cm (top measurement) bundt or ring pan with melted butter and dust evenly with a little plain flour to coat. Place on a baking tray. Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Add the self-raising flour, almond meal or hazelnut meal and almond essence or vanilla bean paste and fold until just combined. Stir in the choc chips. Spoon into the prepared pan and smooth the surface.
Bake for 40 mins or until a skewer inserted in the cake comes out clean. Set aside in the pan to cool completely before turning onto a wire rack or serving platter. Dust with icing sugar and cut into pieces to serve.
COOK. STORE. SAVE.
Got leftover almond meal or hazelnut meal? Use it to make our Almond and Parmesan Crusted Salmon in the recipe at coles.com.au/parmesansalmon.
COOK IT RIGHT
Buy it right
Pick up almond meal from the baking aisle at Coles. Its fine texture makes it perfect for baking cakes.
Store it right
Keep opened almond meal in an airtight container in the fridge for up to 1 month.
Cook it right
Try adding almond meal to smoothies for an extra hit of protein.