Chocolate and fennel olive oil cake
Photo by Qingster Photography
Anise was commonly used by the Spanish in the 16th century to flavour chocolate – it’s not so common now but is a lovely combination, especially when you use Olivo’s Fennel Infused Olive Oil in a lovely rich, chocolaty cake, as I have here.
Image is courtesy of Qingster Photography.
|1¼ cups||Plain flour|
|⅔ cup||Cocoa powder, sifted, plus extra for dusting|
|¾ cup||Ground almonds|
|2 tsp||Baking powder|
|½ tsp||Baking soda|
|1½ tsp||Lemon juice|
|1½ cups||Brown sugar|
|2 tsp||Vanilla extract|
|200 g||Dark chocolate, melted, I used Pams 60% dark cooking chocolate|
|200 ml||Olive oil, use Olivo Fennel Infused Olive Oil|
- Preheat oven to 170C and grease and line a 23 x 23 cm tin.
- Put flour, cocoa, almonds, baking powder, baking soda and salt in a small bowl and whisk to combine.
- Combine milk and lemon juice, stir well and set aside.
- Put the eggs and sugar in the bowl of a stand mixer and whisk until thick and creamy – at least 5 minutes. With the mixer on low, drizzle in the vanilla and melted chocolate until combined.
- Increase the mixer to medium and slowly drizzle in the olive oil. Once all oil had been added, increase the mixer to high and whisk for 2 minutes.
- Remove the bowl form the mixer and carefully fold in half the dry ingredients, then the milk and finally the remaining dry ingredients.
- Spoon the batter into prepared tin.
- Bake for 30-35 minutes or until a skewer inserted in 2 cm from the edge comes out with just a few crumbs. It will still be slightly undercooked in the middle. Cool completely in the tin. Dust with cocoa before serving. Store in an airtight container for up to one week.