Directions

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4
 and grease a bundt tin with butter or coconut oil.

2. Sift flour and almond meal together into a large bowl. In a smaller bowl combine melted butter, rice malt syrup and vanilla and set aside.

3. Beat eggs in an electric mixer, or with electric beaters until light and fluffy and doubled in size.

4. Pour the butter mixture into the flour mixture and mix well. Gently fold in the eggs with a large spoon or spatula, being careful not to overmix. Take your time here and be gentle. At first it may seem like it’s not coming together, but it will slowly develop into a cake batter. Pour into the greased bundt tin and place in the oven for 35 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool in the tin for ten minutes before carefully turning out onto a wire rack to cool.

5. To make the Icing, cream all ingredients using an electric mixer or electric beaters, until light and fluffy. Spread over cooled cake. Place in the fridge to cool slightly while you melt the chocolate. One chocolate is melted, drizzle over the cake and place back in the fridge to let the chocolate harden. Once chocolate has set, remove from the fridge and serve.