Chocolate Almond Olive Oil Cake (Print Version)
# Ingredients:
→ Dry Stuff
01 -
2 cups ground almonds
02 -
1/2 teaspoon sodium bicarbonate
03 -
1 teaspoon rising agent
04 -
1/4 cup dark or standard cocoa
05 -
1/2 teaspoon table salt
→ Liquid Components
06 -
3 big eggs
07 -
2/3 cup white sugar
08 -
1 teaspoon pure vanilla
09 -
1/2 cup cold, robust coffee
10 -
1/2 cup olive oil
→ Topping
11 -
Icing sugar for sprinkling (if you want)
# Instructions:
01 -
Get your oven hot at 165°C (325°F).
02 -
Grab a big bowl and whip eggs with sugar using your electric hand mixer for around 20 seconds at medium-high. Pour in the oil, coffee and vanilla. Stir until everything's mixed well.
03 -
Throw in your ground almonds, sodium bicarbonate, rising agent, cocoa and salt. Mix it all up until it's smooth with no lumps.
04 -
Empty the mix into a greased 23 cm (9-inch) cake tin. Let it cook for 35-43 minutes until it's done and a toothpick comes out clean when you poke the middle.
05 -
Take it out and wait till it's totally cool. Flip it over carefully to get it out of the tin, maybe use a little spatula around the edges if it's stuck. Sprinkle some icing sugar on top if you fancy before you serve it.
# Notes:
01 -
A no-gluten sweet treat with deep chocolate taste boosted by coffee and the fruity hint from the olive oil.