Posts tagged cake

Chocolate Olive Oil Cake

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Chocolate Olive Oil Cake

You know the moments when nothing but a chocolate cake will quite do? This cake is so moist and simple and courtesy of Nigella, the queen of chocolate desserts. With no butter its great for all those lactose intolerant folk and if you use ground almonds instead of flour…..gluten free! Plus, almonds give it an added texture which is really nice. I was slightly disappointed that it didn’t offer a deep and hearty enough chocolate flavour….I would suggest a generous painting in a dark ganache perhaps……? Anyhow, nothing pleased me more than taking a charitable and gluttonous chunk over to some appreciating friends to share the satisfaction. Of course, I kept some for myself too………..now pass me the mascarpone…

  • 150ml olive oil
  • 50g cocoa powder
  • 125ml boiling water
  • 2 tsp vanilla extract
  • 125g plain flour
  • ½ tsp bicarbonate of soda
  • 3 eggs
  • 200g caster sugar
  1. Line a 23cm (ish) cake tin and preheat the oven to 170°C.
  2. Whisk the vanilla and cocoa powder into the boiling water until smooth. Leave to cool a little.
  3. Using an electric whisk or a food processor, combine the eggs, oil and sugar for a good few minutes until pale, frothy and airy.
  4. Pour in the chocolate mixture and combine.
  5. Then combine the flour and bicarbonate and stir into the chocolate mixture.
  6. In the words of Nigella- ‘pour the liquid batter’ into the lined cake tin and bake for 40-45 minutes until a knife inserted comes out clean (although it will be a moist cake)
  7. Serve warm with ice cream, mascarpone or anything that hits the spot!

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Rose and Raspberry Polenta Loaf

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Rose and Raspberry Polenta Loaf

This moist little loaf is so pretty, I stood hovering with a knife for longer than is healthy before plunging in. Made with deliciously tasty almonds, a splash of rose (optional) and the last of this years frozen raspberry harvest, it succeeded in filling the cake tin…….temporarily. I never used to like rosewater’s soapy flavouring but I’ve grown to appreciate it if used subtly. Feel free to leave it out, or add only a few drops but it is lovely with the crunchy contrast of the lemon and pistachio sugar icing slavered obligingly on top like spilt paint.

  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 100g ground almonds
  • 100g flaked almonds
  • 100g polenta
  • 1 tsp baking powder
  • 10ml or less rosewater
  • 150g frozen raspberries

Icing and Pistachio Sugar

  • Icing sugar
  • Lemon juice
  • Handful of pistachios
  • Granulated sugar
  1. Preheat the oven to 170°C  and line a loaf, cake or baking tin of choice, with baking parchment.
  2. Begin by blitzing the flaked almonds in a food processor until ground. Alternatively you can just use 200g ground almonds to start with but this gives a bit more texture as you can leave them a bit chunkier than the ground packets.
  3. Cream the butter and sugar together until fluffy.
  4. Add the beaten egg bit by bit, mixing in thoroughly after each addition. If it begins to curdle, add a handful of almonds but don’t worry too much.
  5. Add the rest of the almonds, polenta and baking powder and mix well.
  6. Add the rose water if using and the frozen raspberries (coated in a little flour to prevent them sinking)
  7. Spoon the mixture into the prepared tin and bake for 45-60 minutes, depending on the thickness of your mixture in the tin. Check it after 30 minutes. It should be golden and spring back to the touch.
  8. Meanwhile sieve a handful of icing sugar into a clean bowl and add a teaspoon of lemon juice at a time until you get the desired consistency. I wanted a thick icing sugar but still with a good dripping texture.
  9. To make the pistachio sugar, grind a handful of pistachio nuts in a pestle and mortar or crush in a bag with the back of a spoon until coarse.
  10. Then add about 1 tbsp of granulated sugar and grind with the pistachios.
  11. When the cake is ready, leave to cool before icing and scattering with the pistachio sugar. This can also be decorated with rose petals or pomegranate seeds too if you’re feeling very girly.

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This cake is delicious served with clotted cream, creme fraiche, a glass of bubbly or alone with only a fresh peppermint tea for company.

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