Olive oil chocolate cake
5 from 1 vote

Olive oil and tangerine chocolate cake

Course Chocolate, Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Giulia


  • 3 eggs, at room temperature
  • 120 g raw cane sugar
  • 120 g 50% dark chocolate
  • 50 g extra virgin olive oil
  • juice and rind of an organic tangerine
  • 100 g almond flour
  • 100 g wholemeal spelt flour
  • 8 g of baking powder
  • 1 pinch salt
  • icing sugar to serve


  • Preheat oven to 180°C.
  • 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 tangerine 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 wholemeal spelt 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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