This is a wonderful moist flourless cake recipe, a great dessert in time for Christmas using olive oil – a source of monounsaturated fat.
Ingredients – Serves 8
165ml light olive oil
125ml boiling water
1.5 cups of ground almonds
¼ cup of glace cherries chopped
½ cup of dark brown sugar
¼ cup of cocoa powder
2 tsp vanilla extract
1/4 tsp sea salt flakes
1 tsp cinnamon
1 tsp mixed spice
Handful of raspberries
Icing sugar for dusting
Pre heat oven to gas mark 4, 180 degrees Celsius.
Grease a round cake tin and line with baking paper.
In a large bowl add the olive oil, ground almonds, cherries, sugar, cocoa, vanilla, salt, cinnamon and mixed spice along with the hot water and whisk until combined. Crack the eggs in one at a time and whisk well until smooth.
Pour the batter into the cake tin and bake for 45 mins until a skewer inserted into the middle comes out clean.
Allow the cake to cool for about ten minutes, then remove onto a wire rack, top with raspberries and dust with icing sugar.
Serve warm with some yoghurt/crème fraiche/custard.
Add mixed fruit
Add fresh cherries