Almond & Olive Oil Chocolate Cake (Gluten-free)

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Seems like these days only toddlers are not talking about consuming less gluten in your diet. There are plenty of pros and cons on both sides and although it probably will benefit me as well to reduce some gluten intake in my food, I’m not quite prepared yet to go totally gluten free. But I do make small steps towards it.
I love almonds and everything with them, so I guess, when I saw this recipe, I didn’t have to think twice.  As a result, I am converted. Well, if not to gluten-free diet then definitely to trying more cakes, based on almonds and olive oil 🙂 The cake has absolutely wonderful rich flavour and smooth, tender texture, it is not too sweet and with the addition of sweetened orange cream (see the instructions below) makes divine pudding.

It is Nigella’s recipe and I changed absolutely nothing, I’m just glad to spread the word in this case 🙂

ALMOND & OLIVE OIL CHOCOLATE CAKE (GLUTEN-FREE)

(Recipe by Nigella Lawson)

Ingredients:

150 ml regular olive oil (plus more for greasing)

50 g good-quality  cocoa powder 

125 ml boiling water 

teaspoons best vanilla extract 

150 ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)

½ teaspoon bicarbonate of soda 

pinch of salt 

200 caster sugar 

large eggs

Method:

1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm springform tin with a little oil and line the base with baking parchment.

2. Measure the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

3. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

4. Put the sugar, olive oil and eggs into the bowl of and and beat together vigorously for about 3 minutes until you have a pale and thickened cream. Pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.

5. Stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

6. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Or in my case, I did whisk 200ml of double cream with 2 spoons of Cointreau and zest of one orange.

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