This cake brings together the rich, earthy flavour of chocolate, with the fruitness of olive oil and sweet and sour taste of cherries.
With Tasmanian cherries being some of the best in the country and it being the height of the cherry season (which sadly only goes for 100 days), I’ve been eating cherries for breakfast, lunch and dinner (and many handfuls in between). One of my favourite ways to enjoy them is by combining them with two of my other favourite ingredients, chocolate and olive oil to produce one of my products, cake.
This cake is pretty rich so instead of serving it with ice-cream, I recommend natural yogurt to lighten the load a little.
Chocolate, Olive Oil and Cherry Cake
- 150ml regular olive oil
- 50g cocoa powder
- 125ml boiling water
- 2 tsp vanilla extract
- 150g ground almond
- 1/2 tsp baking powder
- pinch of salt
- 200g castor sugar
- 3 eggs
- 1 cup pitted cherries
- 1/2 cup flaked almonds
Preheat the oven to 170degrees and grease a 22cm cake tin.
In a bowl, add the cocoa powder then whisk in the boiling water until you have a smooth paste, the paste should be smooth and only just runny (you might not need to use all off the water).
In another small bowl, combine the ground and flaked almonds with baking powder and salt.
In a seperate bowl, place the sugar, olive oil and eggs and whisk until it is pale and thick. To this mixture, slowly beat in the chocolate mix until combined.
Gently fold in the egg mix in two batches. Pour into your prepared cake tin and bake at 170 for 35-45 minutes. The cake should just pull away from the edge of the cake tin and still spring a little in the middle when done. Remove from the oven and allow to cool for 10 minutes, then remove from the tin and allow to cool on a cake rack for a further 10 minutes.
Serve with vanilla ice-cream for the full food coma experience or natural yogurt for something a little lighter, and if you are feeling really decedent, drizzle some port over the top for the ultimate in dessert luxury.