~80 g almond butter
~70 g coconut oil
100 g (caster) sugar
4 large eggs
125 g (4½oz) ground almonds
70 g (2½oz) flour
3 - 4 drops almond extract
60 g dark chocolate (70% cocoa) broken into ~1cm chucks.
Beat the almond butter, coconut oil, and sugar for a few minutes until a creamy paste.
Beat in the eggs one at a time and then fold in the ground almonds, flour and almond extract.
Spread the mixture in a 20cm deep round cake tin.
Stir in the mixture the chocolate pieces
(Sprinkle with flaked almonds and grated chocolate).
Bake in a preheated oven at 180°C, 160°C fan oven for 45 mins to 1 hour or until the cake is cooked (a skewer inserted in the centre should come out clean).
Dust with icing sugar, or brush with warmed apricot jam, or leave as it is.