We love cake at our house. I mean love love LOVE cake. My husband makes fun of me because I used to always by a boxed cake mix at the grocery store, resulting in an entire cabinet shelf dedicated to cake mixes and icing. Since I made a cake from scratch, I rarely make boxed cakes anymore (I still do when I don’t have time, I mean Betty Crocker knows what’s up).
So while browsing through my cookbooks (I read cookbooks, from front to back, and make notes…I’m a cooking dork) I came across a recipe for Nigella Lawson’s olive oil cake.
I’ve said it a million times so once more isn’t going to hurt anyone, I LOVE Nigella Lawson. Not only is she a self proclaimed domestic goddess, but her approach to food, serving food and eating with friends reflects my own.
In her newest book, Nigellissima she has a wonderful looking recipe for an olive oil cake. I was curious. An olive oil cake? Really? I had to try it. Had to. Only one problem. I didn’t have one of the main ingredients. I decided to make it anyway, sans major ingredient. It was a FANTASTIC cake. I served it to guests. It tasted like a spongey brownie. I’m not sure if it would have come out the same way with said missing ingredient, I’m going to continue to make it ‘my way’.
This is what you’ll need;
2/3 cup olive oil
1/4 cup cocoa
1.2 cup boiling water
2 tea vanilla extract
3/4 cups almond flour
1 cup confectioner’s sugar
I used a springform cake tin as Nigella recommended.
Preheat oven to 350 F
Grease your tin and then cover the bottom (I ended up covering the side because I ripped too much off) with parchment paper – this will help you lift the cake out
You will need 3 bowls for this endeavor. It’s worth it.
Have your child whisk the cocoa and boiling water (pour boiling water first, then have your child whisk) until all the cocoa is completely mixed through. Add vanilla and give it a final whisk to incorporate.
In another bowl (I told you, you’ll need several bowls!) combine the almond flour and a pinch of salt (I forgot the pinch of salt and the baking soda she called for). If you are going to do what I did, then you probably don’t need another bowl…
In ANOTHER bowl, add sugar, olive oil and eggs and mix until completely incorporated and the mixture is a light creamy color/texture (about 2 minutes)
Add cocoa mixture, once incorporated, add almond flour.
Pour into your cake pan and bake for 45 minutes.
When your cake is done, take it out of the oven and let it sit in the pan for 10 minutes. After this time, use your parchment paper to lift the cake out. I took the cake out and then also used the parchment paper to help me flip it onto a cake stand. I may always cover my cake pans with parchment paper, it made this transition WAY easier.
I covered mine with a little more powdered (or confectioner’s) sugar, pink sprinkles courtesy of Zara and some sliced almonds.
I meant to take a picture of the whole cake, but it was eaten too fast, so here is the last piece…yes, it was that good!