Olive oil and almond chocolate cake

• 60 g of cocoa powder

• 2 tsp vanilla essence

• 0.5 tsp bicarb of soda

• 1 pinch of salt

• 150 g of sugar

• 4 eggs

• 250 g of almond meal

• 125 ml of boiling water

Method

Serves 12

• Heat your oven to 170°C/150°C Fan/gas mark 3/325ºF. Oil a 22 or 23 cm/ 9inch spring-form cake tin and use baking paper to line the base.

• Sift the 50 g of cocoa powder into a large bowl and whisk in 125ml of boiling water until you have a smooth paste. Stir in the vanilla extract, and put aside to cool down.

• In a separate bowl, combine the almonds, bicarbonate of soda and salt.

• Put the sugar, olive oil and eggs into a bowl and whisk until you have a creamy pale mixture

• Gently beat in the almond mixture and the chocolate

• When well combined., pour this into the prepared tin. Bake for 40-45 minutes or until a cake skewer comes out mostly clean.

• Let it cool for 10 minutes on a wire rack and then serve warm or wait until completely cooled

Nutrition per serve (60 g) Energy: 1152 kJ Protein: 6.95 g Fat: 21.15 Saturated fat 2.61 g Carbohydrate: 14.16 g Total Sugar 13.5 g Added Sugar 12.5 g Salt 90.4 mg