Keto Nigella’s olive oil chocolate cake recipe
Ingredients
- 150 g ground almonds
- 150 ml light or mild olive oil (plus more for greasing)
- 100-200 g granulated erythritol or omit totally if you don’t want to use sweetener
- 50 g good-quality cocoa powder
- 125 ml boiling water `
- 3 eggs
- 2 tsp vanilla extract
- 1/2 tsp bicarbonate of soda
- pinch salt
- 1 tsp orange or peppermint extract (optional)
Instructions
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Preheat oven to 170C (150C fan) / GM 3. Grease a 23 cm / 9inch springform tin with a little oil and line with baking parchment.
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Sift cocoa powder into a bowl or jug, whisk in the boiling water til you have a smooth, chocolatey, slightly liquid paste. Stir in the vanilla extract, then leave it to cool a little.
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In another bowl, combine the ground almonds, bicarbonate of soda, and pinch of salt.
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Beat together the sugar, olive oil and eggs in a bowl til you have a light yellow and thickened cream. I beat by hand, or with an electric hand whisk, but you could do it with a paddle attachment in a stand mixer
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Pour in the cocoa mix gradually, beating all the time. Then slowly add the ground almond mix. Stir, then pour into the tin.
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Bake for 40-45 minutes until largely set. The centre will still look a little wet. Test with a cocktail stick which should be mostly clean but with a few crumbs on.
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Let it cool for 10 minutes on a wire rack in its tin. then ease the sides of the cake with a knife and remove it from the tin.