Chocolate Almond Olive Oil Cake (Print Version)
# Ingredients:
→ Dry Stuff
01 -
2 cups ground almonds
02 -
1/2 teaspoon sodium bicarbonate
03 -
1 teaspoon leavening powder
04 -
1/4 cup dark cocoa or standard cocoa
05 -
1/2 teaspoon table salt
→ Liquid Stuff
06 -
3 big eggs
07 -
2/3 cup white sugar
08 -
1 teaspoon pure vanilla
09 -
1/2 cup robust coffee, room temp
10 -
1/2 cup olive oil
→ Topping
11 -
Icing sugar for sprinkling (if you want)
# Instructions:
01 -
Warm up your oven to 165°C (325°F).
02 -
Grab a big bowl and whip eggs with sugar using an electric hand mixer for around 20 seconds on medium-high. Pour in olive oil, coffee, and vanilla. Stir till everything's mixed well.
03 -
Throw in ground almonds, sodium bicarbonate, leavening powder, cocoa, and salt. Blend till it's all smooth with no lumps.
04 -
Empty the mix into a greased 23 cm (9-inch) round tin. Let it bake for 35-43 minutes or till it's firm and a toothpick comes out clean when poked in the middle.
05 -
Take it out and let it cool all the way. Gently turn the cake over to get it out, maybe using a little spatula to free any stuck edges. Sprinkle with icing sugar before serving if you fancy it.
# Notes:
01 -
This grain-free dessert delivers bold chocolate taste boosted by coffee and the subtle fruitiness from the olive oil.