Chocolate Olive Cake

Chocolate Olive Cake

Recipe from Nigella Lawson

nigella.com/recipes/chocolate-olive-oil-cake

150 milliliters regular olive oil (plus more for greasing)

50 grams good-quality cocoa powder

2 teaspoons best vanilla extract

150 grams ground almonds (or 125g plain flour ¾ cup plus 1 tablespoon all-purpose flour)

½ teaspoon baking soda

1 pinch of salt

200 grams caster sugar

3 large eggs

For serving:

your favorite fresh berries

whipped Greek yogurt

Preheat your oven to 325˚F. Grease a 9-inch springform pan with a little oil and line the bottom with baking parchment.

Sift the cocoa powder into a bowl and whisk in ½ cup of boiling water. You should have a smooth but still slightly runny paste. Whisk in the vanilla extract, then set aside to cool while you mix the rest of the cake base.

In another bowl, whisk together the ground almonds (or flour) with the baking soda and pinch of salt.

Combine the caster sugar, olive oil and eggs into the bowl of a stand mixer fitted with the paddle attachment. Beat vigorously for about 3 minutes until you have a pale, aerated and thickened cream.

With the mixture running on low speed, pour in the cocoa mixture. Once mixed, scrape down the sides of the bowl then add in the almond flour mixture. Mix just to combine. Scrape down the sides of the bowl. Add the chocolate mixture and mix just to combine.

Transfer to the prepared pan, bake for 40-45 minutes or until the sides are set. The very center will still look slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack in the cake pan, then gently run a small metal spatula around the edges of the pan and unmold. Let cool completely.

Serve with your favorite berries and whipped Greek yogurt.