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Charlotte Ree's Chocolate Olive Oil Cake
Charlotte Ree's Chocolate Olive Oil Cake
- Preparation time 60 mins
- Serves 12 people
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Ever try baking with olive oil? You'd be surprised to find that baking with olive oil and eggs brings an incredible, consistent moistness that even rivals butter. This gluten and dairy-free recipe is the perfect post-dinner dessert.
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 degrees Celsius. 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.
Notes
- For a dairy-free option, remove the double cream.
