12 Feb Chocolate Olive Oil Cake
Chocolate Olive Oil Cake
12 February 2023
PREP TIME: 10 mins - Cook Time: 45 mins - Serves: 6-8
The combination of olive oil and almond meal produces a deliciously, squidgy, puddingy sort of cake that is perfectly delicious.
Ideally serve warm with fresh raspberries or with vanilla ice cream and pears, poached in red wine.
150 mls olive oil
50 g good quality (Dutch) cocoa - sifted
125 mls boiling water
2 teaspoons vanilla extract
150 g almond meal
1 pinch salt
200 g caster sugar
3 large eggs
22cm spring - form cake tin
Mixing bowl or jug
Electric mixer with whisk attachment
Wire cake rack
Preheat the oven to 170 C
Grease the cake tin with a little olive oil and line the base with baking paper
2. Prepare the Mixture
Measure and sift the cocoa powder into a bowl or jug.
Whisk in the boiling water until you have a smooth chocolatey, still runny, paste.
Whisk in the vanilla extract, then set aside to cool a little.
Put the sugar, olive oil and eggs into the mixing bowl of the mixer and beat together on high speed for about 3 minutes until you have a pale-primrose, aerated mixture.
Turn the speed down a little and add the cocoa mixture, beating as you go.
When all of the cocoa mixture is added, slowly add the almond meal and salt and combine well.
Scrape down the sides of the bowl with a spatula and stir into the mixture.
Pour the mixture into the prepared tin.
Bake for 40 - 45 minutes or until the sides are set and the top centre, still looks a little damp.
Slip a knife or skewer into the cake- it is cooked when it comes out clean - but may have a few sticky crumbs clinging to it.
4. To Serve
Let the cake cool for 10 minutes on a wire rack in its tin.
After 10 minutes, run a knife around the inside edge of the tin - loosening the cake from it.
Release the cake from the pan ring.
Transfer the cake on its base to a serving platter.
Serve warm or at room temperature.
Sprinkle with sifted caster sugar or a mixture of sugar and coffee powder. Garnish with raspberries and or edible flowers .
Recipe adapted by Elizabeth Peddey from recipe by Nigella, as featured in Nigellisima
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