This is a really beautiful cake recipe. First of all, its gluten free, second its unsaturated and third it tastes amazing.
Great for the gluten-intolerant or health conscious, this cake contains no flour and no butter. The flour is replaced by almond meal, which is a great alternative. It has a nutty aroma that flour doesn't have so this swap is ideal. The butter is replaced by light olive oil which is good for two reasons; it means you're taking in unsaturated fats instead of the saturated fat you'd get from butter. We all know that butter at room temperature is rather solid and that olive oil is liquid. It ends up the same inside your body so wouldn't we rather have olive oil inside us? I think so. Also using oil gives the cooked cake a wonderful "squidgy-ness" that you just wouldn't get using butter.
Today I'm making it for my sister who's just turned 16. Her birthday was a few days ago but we tend to have a family thing at the weekend once everyone is home :) She is also rather health conscious and not a big fan of icing. Perfect time to try this out! I can't take all the credit for this though, it was a recipe from Nigella. Only difference is that I've provided pictures for you to follow with it :)
You will need:
2/3 cups of light olive oil (and some for greasing)
6 tablespoons of good quality cocoa powder
1/2 cup of boiling water
2 teaspoons of vanilla extract
1 1/2 cups of almond meal
1/2 teaspoon of baking soda
a pinch of salt
1 cup of caster sugar
3 free-range eggs
You'll also need:
an 8 or 9 inch round baking tin
baking paper (to line)
Start by pre-heating your oven to 170 degrees celsius and greasing the baking tin. Then line it with baking paper and grease this too.
Then take a large bowl and sift the cocoa powder. I used Cadbury Bourneville Cocoa.
Add 1/2 cup of boiling water and mix it to form a bubbly mix.
Add 2 teaspoons of vanilla essence. I'm using Hansells Vanilla Flavoured Essence. Then stir it into the mix.
You need to set your chocolate mix aside and take another clean bowl. Add 1 1/2 cups of almond meal.
Add 1/2 teaspoon of baking soda...
and a pinch of salt.
Put this aside and take another large bowl that you can whisk in. Put 3 eggs in, 1 cup of caster sugar and 2/3 cup of the light olive oil.
It then needs to be whisked for a few minutes,
until you've got a thick, bubbly cream
You can now start adding your chocolate mixture. Whisk this in too.
And you can start adding the almond meal mix slowly...
continue to whisk all the almond meal in.
Then pour the whole thing into the baking tin you already lined. I like to have the baking paper on the sides and poking out over the edges. This is just incase any spills. The weight of the mixture will weigh all the paper down though so its fine :)
Put into the oven for 45 minutes.
After 45 minutes, just check it and it may need another 10-15 depending on your oven. It should be slightly crisp around the edges. A knife or cake tester can be used to see if the centre is cooked.
Leave it to cool in the tin on the rack for 10 minutes...it'll be very soft!
Then run a knife around the edge to loosen it from the tin. As you can see it doesn't look that great so you need to flip it over. Now it looks much better :)
Dust with icing sugar - it doesn't need any heavy icing.
You can now leave it to cool completely or have it right away while its still warm. It might go well with some vanilla ice-cream if you're feeling indulgent :)
I was feeling rather pleased with this cake.
Happy Birthday Sister :)
This is the most moist chocolate cake you'll ever try - well done Nigella!
And well done to Heidi for finishing it...
I'm super happy that I'm off uni for a week now. My tests are done for now so watch this space for more recipes I have planned for the week! I also need to arrange my accommodation for my trip to Australia at the end of the year - exciting! :D