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Chocolate, Almond Olive Oil Cake

August 19, 2017

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






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