Heat the oven to 180 deg C. Grease a 7inch bundt pan with butter or cooking spray.

Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

Sift together the baking powder, flour and ground almond. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture with a rubber spatula and stir in the milk.

Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the the mixture. Add spoonfuls of each of the batter alternately to the pan and use a chopstick to create a marbled effect through the mixture.

Bake for around 40-50 minutes or a skewer inserted into cake comes out clean.

Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack.