200gflour(I used half wholemeal & half plain white)
½tspbicarbonate of soda
25gvery dark chocolate(I used 100% cocoa solids) – grated
Cream butter and sugar together until pale and fluffy.
Grate in the lemon zest and cream some more.
Beat in the eggs one by one.
Sift in the dry ingredients and stir gently until just incorporated.
Stir in the lemon juice.
Gently stir in the chocolate.
Spoon into a 23 cm cake mould or better still an I Love Cake mould.
Mix the demerara sugar and flaked almonds together then scatter over the top of the cake.
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes or until a cake tester comes out clean. Leave to cool for 15 minutes, then turn out onto a wire rack covered in greaseproof paper to avoid the rack pattern being imprinted onto the cake. Leave to cool completely.
Stores well if kept cool in an air-proof tin for five days.