Chocolate olive oil cake

No need for chocolate, you can use cocoa powder and it works perfectly. I actually have a chocolate cake version of this which does just that. Recipe below!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C. Grease a 20cm springform tin with olive oil and line base with baking paper.

Step 2

In a small bowl, combine the nut meal, bicarbonate of soda, cocoa powder and sea salt.

Step 3

Place the olive oil, caster sugar and eggs in a large bowl and beat with hand-held electric beaters, or in your stand mixer, on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream.

Step 4

Reduce the speed to medium-low and add the vanilla, beating continuously. Once combined, add the nut mixture and stir gently with a spatula.

Step 5

Pour the batter into the prepared tin and bake for 40-45 minutes. Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool.

Step 6

Dust with cocoa powder and serve with high quality double cream. Store leftovers in an airtight container at room temperature for 2-3 days.