Chocolate and clementine olive oil cake
Servings 8
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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