chocolate chip loaf

This month of the secret recipe club I was assigned the blog Lavender and Lime  Lavender and Lime is written by Tandy who is one cool, eco-conscience, fearless foodie in the kitchen.  She is super adventurous and if my family would join me in a more adventurous meal I would have tried to tackle one of her many incredibly delicious dishes she features.  Tandy tries to cook and buy local and organic which has been a goal for my family in 2011.  Tandy is also very involved and recognized in the food blog community.  I spent several hours reading through posts on her blog.  She really inspired me to push my boundaries in the kitchen.  I was planning on making her roasted vegetables but, then I saw she said her go to cake in one of her posts.  Go to cake?  I was intrigued and I needed to know about this go to cake.  I understand why this is a go to cake for Tandy.  Not only is it absolutely delicious but, it is versatile in term of add ins and how you bake/serve it.  I made mine as a loaf and served it as part of a brunch.  The next day I thought yum that cake would be awesome as a late afternoon snack with a cup of tea.  Tea pot on and I go to grab a slice of cake and it is poof gone!  My husband ate it for breakfast.  Tandy's go to cake did not last 24 hours in this house.  I know this will be requested and baked again in my kitchen. 

Happy Monday and thank you Lavender and Lime and Secret Recipe Club for another fun month.

chocolate chip loaf

adapted: Lavender and Lime

125g butter (1 stick plus 1 tablespoon); room temperature

2 teaspoons vanilla bean paste

1 cup sugar

3 eggs

30g ground almond meal

35g self raising flour, sifted

100g cake flour, sifted

80g sour cream

1 cup chocolate chips

Preheat the oven to 325.  Prepare a loaf pan by spraying with butter/flour baking spray. 

Beat the butter, vanilla and sugar until light and fluffy ~5 minutes.  Add 1 egg at a time, beating until just combined between additions.  Stir in the almond meal and half of the sifted flour and half of the sour cream.  Mix until combined.  Stir in the balance of the flour and sour cream.  Stir in the chips.

Pour the mixture into the loaf tin.  Bake for ~60-75 minutes.  The loaf should be golden and split on top.  It took 75 minutes in my oven.