Chocolate almond olive oil cake
12 serves
20 m
50 m
Ingredients
- ⅓ cup (35 g) cocoa powder
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 3 eggs
- ¾ cup caster sugar
- 150 g almond meal
- ¼ cup wholemeal self-raising flour
- ½ teaspoon bicarbonate of soda
- 1 tablespoon natural sliced almonds
- 1 teaspoon icing sugar, to dust
- ½ cup reduced fat plain Greek yoghurt, to serve
- 250 g strawberries, to serve
Method
Step 1
Lightly spray a 22 cm round springform pan with oil. Line base and side with baking paper. Place pan on a baking tray.
Step 2
Place cocoa in a small bowl. Using a wire whisk, whisk in ⅓ cup boiling water to form a smooth paste. Whisk in oil and vanilla. Cool 5 minutes.
Step 3
Meanwhile, beat eggs and sugar in a large bowl with electric beaters for 5 minutes or until pale and thickened.
Step 4
Whisk cocoa mixture into egg mixture. Add almond meal. Sift flour and soda over the top, returning any husks to the bowl. Gently whisk until combined.
Step 5
Pour mixture into prepared pan. Sprinkle with sliced almonds. Bake in a 160 °C preheated oven for about 50 minutes or until just firm in centre when lightly touched with fingertips. Cool in pan.
Step 6
Transfer cake to a serving plate. Dust with icing sugar. Serve with yoghurt and strawberries.
Tips
- Cake will keep in an airtight container for up to 3 days or can be sealed in a freezer bag and frozen for up to 2 months. Serve at room temperature or warm slices in the microwave.
- For a gluten free cake, replace wholemeal self-raising flour with gluten-free self-raising flour.
- You can replace strawberries with any type of fresh or thawed frozen berries.
