CHOCOLATE OLIVE OIL CAKE (GF, DF)
- 50g cocoa
- 60g boiling water
- 2 tsp vanilla paste or extract
- 200g caster (superfine) sugar
- 150g olive oil
- 3 eggs
- 150g almond meal
- ½ tsp baking soda
- Pinch sea salt
- ½ cup hazelnuts, roasted and chopped
- Preheat the oven to 170 C (340 F) and grease and line the sides of a 9 inch cake tin with baking paper.
- In a small bowl, combine the cocoa and boiling water and vanilla to make a smooth paste.
- In a large bowl, whisk together the sugar, olive oil and eggs until pale and slightly thickened.
- Whisk in the cocoa paste till combined.
- Whisk in the almond meal, baking soda and salt until incorporated.
- Pour the batter into the prepared cake tin and scatter the hazelnuts over the top.
- Bake for 40 - 45 minutes, until the sides are set and the centre no longer jiggles.
- Serves 10 - 12.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/08/04/chocolate-hazelnut-olive-oil-cake-gf-df/
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