Almond cake with Chocolate glaze

Into a Mixer bowl add the sugar. Mix well and add the eggs one by one. Increase the speed to max and whisk for about 4 minutes until is foamy.

Add the liquids and when well incorporated, add the rest of the ingredients (dry ingredients) and keep mixing.

Preheat the oven at 180c.

At the same time, we will work on our tin. Get a small piece of butter (if you doing the dairy free option use Flora or plant based butter) and rub it very very well inside the tin. Get all the corners. After this step, add a good amount of plain flour and sake it inside the tin to coat every single bit. If it leaves gaps, fill up with butter and repeat.

Pour the mix inside and place it in the oven for 45 to 50 minutes.

Pierce and knife through and when it comes out clean and smooth, that means it is ready.

Remove it from the oven and rest it for 10 minutes. After that, transfer it onto a cooling rack and let cool.

In a small pot/pan add the sugar, Water and Glucose. Turn on the heat and Whisk until it the sugar is melted.

When hot enough add the pectin mixed with the 50g of sugar. Whisk until it is dissolved without lamps.

When it comes to a boil and it has thickened.

Pour it over the chocolate in 4-5 parts with the technique shown in the video until you have a smooth ganache like mix.

When our cake is cool, Glaze it with 5-10 minutes break until the whole mix is finished and you have a good result.

Enjoy!