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Chocolate chilli olive oil cake

The combination of chilli and cocoa makes the chocolate flavour pop and the hint of chilli adds a new tasty dimension. This cake is flourless, made with ground almonds, so it is gluten free, and the extra virgin olive oil instead if butter makes it rich and fragrant plus dairy free! Topped with an icing using our chilli flavoured olive oil made using Sicilian chillis, this cake may be gluten fee, diary free, but definitely not flavour free.


Recipe

Ingredients

Cake
  • 65g / 2oz cocoa
  • 125ml / 4fl oz boiling water
  • 2 tsp vanilla essence
  • 150ml / 5fl oz Nudo extra virgin olive oil
  • 200g / 7oz caster sugar
  • 3 eggs
  • 150g / 5½oz almond meal (or 125g / 4½oz plain flour)
  • ½ tsp baking soda
  • pinch of salt
Icing
  • 3/4 cup icing sugar
  • 3 tbs cocoa powder
  • 1/3-1/2 cup of hot water
  • 1/3 -1/2 cup Chilli olive oil
65g / 2oz cocoa 125ml / 4fl oz boiling water 2 tsp vanilla essence 150ml / 5fl oz Nudo extra virgin olive oil 200g / 7oz caster sugar 3 eggs 150g / 5½oz almond meal (or 125g / 4½oz plain flour) ½ tsp baking soda pinch of salt 3/4 cup icing sugar 3 tbs cocoa powder 1/3-1/2 cup of hot water 1/3 -1/2 cup Chilli olive oil

Method

  1. Heat your oven to 170C / 325F / Gas 3. Grease a 23cm / 9in cake tin with oil. If you have one, a springform tin is best and line the base with parchment paper.
  2. Sift the cocoa powder into a bowl and whisk in the boiling water bit by bit until you have a smooth runny paste. Whisk in the vanilla then set aside.
  3. In a bowl or standing mixer, beat the sugar, olive oil and eggs until they are thickened, pale and creamy (this should be about 3 minutes or so).
  4. Continue beating on a slow speed as you slowly add the cocoa mixture. Once that is all mixed in, then slowly add the ground almonds (or flour), baking soda, and a pinch of salt.
  5. Pour into your prepared tin and bake for 30-35 minutes. The cake is ready when the sides are set and the top of the centre still looks a little damp – a skewer will come our mostly clean but with some crumbs.
  6. Cool for 10 minutes in the tin then ease out. It is a moist cake so be careful and don’t be afraid of under-cooking.
  7. Leave to cool completely before icing with your chilli olive oil icing, or if you want to eat it hot serve up slices and drizzle the icing over.
  8. To make the icing, sift the icing sugar and cocoa into a bowl and add the hot water and olive oil to the icing thickness you like.

Chocolate chilli cake overhead 2