chocolate cake
5 from 1 vote

Chocolate and clementine olive oil cake

Course Dessert, Cake
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Giulia

Ingredients

  • 3 eggs, at room temperature
  • 120 g ½ cup - 4,23 oz raw cane sugar
  • 120 g ¾ cup - 4,23 oz 50% dark chocolate
  • 50 g 3 ½ tablespoons extra virgin olive oil
  • Juice and zest of 2 organic clementines
  • 100 g 1 cup lightly packed - 3,53 oz almond flour
  • 100 g ½ cup - 3,53 oz wholewheat flour
  • 8 g 2 ½ teaspoons baking powder
  • 1 pinch salt
  • Icing sugar to serve

Instructions

  • Preheat oven to 180°C (350°F - gas mark 4).
  • Whip the eggs with the raw cane sugar until light and pale.
  • Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the clementine juice and the finely grated zest.
  • Combine the liquids to the well beaten eggs and sugar and mix well.
  • Sift the almond flour with the wholewheat flour, the baking powder and a pinch of salt and fold into the mixture gently.
  • Grease a 20 cm round mould cake and dust slightly with flour.
  • Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.
  • Let cool completely before dusting with icing sugar to serve.
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