Chocolate Olive Oil Cake
Ingredients
- 150 g almond meal
- ½ teaspoon bicarb soda
- 50 g cocoa powder, plus extra for dusting
- Pinch of sea salt flakes
- 150 ml extra virgin olive oil
- 200 g caster sugar
- 3 large free-range eggs, at room temperature
- 1 tablespoon vanilla bean paste
- Double cream, to serve
- Black sea salt flakes, to serve, optional
Method
- Preheat the conventional oven to 170°c. Grease a 20 cm springform cake tin with olive oil and line the base with baking paper.
- In a bowl, combine the almond meal, bicarb soda, cocoa powder and sea salt, ensuring there are no lumps. Set aside.
- Add the olive oil, sugar, eggs and vanilla to the bowl of your electric mixer fitted with a whisk attachment and whisk on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream. Add the dry ingredients and whisk on low speed until just combined.
- Pour the batter into the tin and bake for 40-45 minutes, or until a skewer inserted in the middle of the cake comes out clean.
- Allow to cool completely in the tin before transferring to a cake stand. Dust with extra cocoa powder and serve with high-quality double cream, and some black sea salt flakes, if you like. Store leftovers in an airtight container at room temperature for 2-3 days.
