Chocolate Almond Cake

This is a stunning Middle Eastern-inspired dessert that marries rich chocolate with nutty almond flour—a beloved pairing throughout the Levant and North Africa. It's the kind of cake that feels indulgent yet has soul, with a tender crumb that melts on your tongue.

Ingredients:

• 175g almond flour
• 100g all-purpose flour
• 75g cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 170g butter, softened
• 200g sugar
• 3 large eggs
• 120ml Greek yogurt
• 1 teaspoon vanilla extract
• 80ml hot water

Method:

1. Preheat oven to 175°C. Grease and line a 23cm round cake tin.
2. Whisk together almond flour, all-purpose flour, cocoa powder, baking powder, and salt.
3. Cream butter and sugar until pale and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition, then fold in vanilla and Greek yogurt.
5. Gently fold the dry ingredients into the wet mixture until just combined.
6. Stir in hot water until smooth—the batter will be thin, and that's perfect.
7. Pour into your tin and bake 35–40 minutes until a skewer comes out clean.
8. Cool in the tin for 15 minutes, then turn out onto a wire rack.

Full recipe at Cookie and Kate →

Chef's tip: Don't skip the Greek yogurt—it keeps the cake impossibly moist and adds subtle tang that deepens the chocolate flavor beautifully.