We couldn't give you an Easter recipe without the inclusion of chocolate. This combination of cocoa and almond is deliciously moist and the perfect cake for a celebratory tea.
225g caster sugar
225g unsalted butter, room temperature
6 eggs, separated
70g cocoa powder mixed to a paste with a little hot water
200g ground almonds
½ tsp cream of tartar
Icing sugar, so serve
A handful of chocolate mini Easter eggs, to decorate
Preheat the oven to 180C/gas mark 4.
Butter an 18cm or 20cm spring-form cake tin and dust with flour.
Beat together the sugar and butter, until fluffy, then beat in the egg yolks one by one. Fold in the cocoa and ground almonds.
In a separate bowl, whisk the egg whites to stiff peaks, adding the cream of tartar at the end.
Fold this into the mixture, pour it into the tin and bake for around 40 minutes, until the sponge feels firm to the touch.
Allow to cool in the tin, and then turn the cake out and dust with icing sugar. Decorate with handful of chocolate mini Easter eggs.
This recipe originally appeared in the April 2014 issue of Heart Home magazine.
Recipe and photography by Giedre Augustinaviciute.