Preheat your oven to 170C/325F/Gas mark 3 and either line or lightly grease a 2 pound loaf tin.
Either by hand or in the bowl of an electric mixer beat the butter and sugar until light and fluffy.
Add the eggs in one at a time beating in between each addition.
Stir in the almond extract.
Pour in the flour, ground almonds, baking powder and salt and with a gentle hand or on a very low speed mix in the flour.
Fold in the chocolate chips very gently.
Pour the batter into the tin, and level it out and pop it into your hot oven and bake.
Check your cake at 50 minutes for doneness. It should have a rich golden hue to it and a pick should come out clean once inserted. I have a slow oven and my cake too closer to the 1 hour mark. But keep checking and keep a close eye on your cake.
Once baked take it out of the oven and allow it to rest in its tin for 10 minutes then take it out of the tin and allow it to fully cool down on a wire rack.
Once cool make the glaze if you wish, by mixing all the ingredients together until you have a smooth pourable mixture.
This cake will keep well in a cool airtight environment for a week and unglazed it should freeze well.