Its rare to find a cake that is both utterly delicious and actually, technically, not all that unhealthy. Which is why this cake is, well, amazing and has become a firm favourite in the farm shop.
This can be served warm and is perfect with a simple vanilla ice cream or cold.
Moist, rich, chocolatey, decadent. Make and enjoy.
For the cake
150ml olive oil
50g cocoa/cacao powder
125ml boiling water
2 tsp vanilla extract
159g ground almond
1/2 tsp bicarb
1 pinch sea/Himalayan rock salt (its just better)
200g caster sugar or rapadura or 3 tbs of honey
3 large hen/duck eggs
Whatever you fancy!
I like to melt a bar of dark chocolate, drizzle over and add berries. But the world is your oyster.
Preheat the oven to 170*
Grease a cake tin with some olive oil and line with (FSC certified) baking parchment)
Whisk cocoa/cacao with the boiling water and vanilla and set to one side
Combine ground almonds with baking powder
In a separate bowl, whisk together the eggs, olive oil and sugar/honey until its light yellow and frothy
Stir the cocao/cacao mixture in to the egg mixture and then add the almonds
Stir well so combined and pour in to your cake tin
Bake for 40-45 mins until soft and slightly springy