Olive oil chocolate cake

olive oil choc cake

I really love to support the little guys, and was thrilled to be introduced to an independent supplier who sells small batch olive oil directly from the growers. Fincalink are a fab Spainish company offering amazing priced oil with very reasonable delivery charges to the UK. At just £11.50 for 2.5L and £6.60 delivery per order, you don’t need to spend huge amounts to instantly save on what you’d pay for equivalent products at the supermarket. I ordered 5 litres of their every day use extra virgin and it was less than £30 all up (which works out just under £3 per 500ml).

The look and taste of this stuff compared with a £3 mass produced bottle is phenomenal. Rather than being thin, greenish and bitter tasting (which is all you’re getting for this price) it’s a thick, merky yellow liquid with a subtle peppery taste that’s really smooth. If this is Fincalink’s every day oil, I cannot wait to try out their finer versions.

As I’m dairy intolerant I’ve been using oils in cakes for many years now, and actually prefer them to butter as I think they make the cake moister. Also the beauty of olive oil is that it can withstand high cooking temperatures without losing its health benefits (unlike most seed oils). Have a read of this article for more info. The end result of this desert is a not too sweet fudgey in the middle slice of pure yumminess.

2 large free range eggs
150g pecan nuts
150g dates
50g cocoa powder
150ml olive oil
50ml freshly brewed espresso coffee

– preheat the oven to 170C/350F and grease a small cake or loaf tin

– grind up your nuts and dates so they are finely chopped. You can do this in a high powered blender/food processor or by hand with a sharp knife. Set to one side once you’re finished

– if you’re using a blender whiz up your eggs for a full minute until nice and fluffy, then add all the other ingredients. Whiz on high for about thirty seconds until a thick doughy batter forms

– if you’re making this by hand, whisk your eggs for a minute, then add the oil and coffee and give it another good whisk. Stir in the cocoa, nuts and dates and mix thoroughly to combine

– pour the batter into your prepared tin and bake for 20 mins. Leave to cool, slice up and serve with your fave accompaniment (mine is thick double goats cream, delish!)



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