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Timeless Styles and Traditions

Recipe for Chocolate Olive Oil Almond Meal Cake-Glutens Free

John’s daughter first introduced me to this cake at a coffee shop in Enniscorthy.  One thing I miss when I go back to Ohio is the little towns near our village. Both Wexford Town and Enniscorthy are very small by USA standards.  You can walk the main streets of both towns in a day if you wish. In addition, both towns have restaurants and small coffee shops and or pubs on the main streets.

One of my favorite activities is to go into the town of an afternoon and have a latte in a local shop.  Its a great break in the day.

As in America, low carb, keto diets and no dairy or gluten diets are very common in Ireland, and GMO foods are not cherished here, so I was very happy to try the cake.

As in the world of social media, this recipe first was found on a website called Camillestyles: who said it was based on a Nigella Lawson recipe taken from another by blogger Katie Wahlman in her online blog called  Butterlust  

No matter, I just want to get all the contributing artists’ credentials online because it is one delicious cake.

Supplies

Bundt cake pan

Parchment paper to line the pan bottom

Bowl

Mixer or hand mixer

Ingredients

* 6 tablespoons natural, unsweetened cocoa powder (not Dutch-processed)

* 1/2 cup boiling water

* 2 teaspoons pure vanilla extract

* 1 cup raw sugar cane (turbinado).   I USE FINE SUGAR- ORGANIC IF I CAN FIND IT SO I DON’T HAVE TO GRIND UP THE TURBINADO- SEE INSTRUCTIONS BELOW

* 2/3 cups good quality olive oil

* 3 large eggs, room temperature

* 1/2 teaspoon baking soda

* 1 3/4 cup almond meal or flour ( I used almond flour for low gluten)

For the raspberry-rose preserves: 

* 1/2 cup raw cane sugar (turbinado) or honey

* 1 cup water

* 1/2 cup dried culinary rose petals

* 1 pint fresh raspberries or 1 1/2 cups frozen

* 2 teaspoons fresh lemon juice

* 1 teaspoon rose water (optional, for stronger rose flavor)

For the coconut whipped cream:

* 3 cans full-fat coconut milk

I only make the cake.  John is diabetic and I try weight issues fo we can enjoy a sweet without the addition of the extra calories but feel free to splurge and prepare the whole thing!

Instructions

  1. To prepare the cake: Preheat the oven to 325F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides, set aside.
  2. For a smoother cake, place the turbinado in a food processor and process on high for 1 minute, until most of the granules have been reduced to a fine powder. Set aside. I USE FINE GRADE SUGAR
  3. Sift the cocoa powder into a small bowl. Whisk in the boiling water, then mix in the vanilla. Set aside to cool slightly.
  4. In the bowl of a stand mixer with a paddle attachment, combine the eggs, sugar and olive oil. Beat on high for 3-4 minutes, until thickened and creamy. Add the baking soda and mix to combine.  I USED A HAND MIXER HERE AND HAD NO PROBLEMS WITH THE CAKE
  5. Add the cocoa mixture and mix well, then add in the almond flour and combine, scraping down the sides as needed.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center has a few moist crumbs attached when removed.
  7. Cool for 10 minutes on a wire rack then remove the springform sides and continue to cool to room temperature.
  1. To make the preserves: Combine the sugar, water, rose petals and raspberries in a saucepan over medium heat. Stir until the sugar dissolved, lightly smashing the raspberries as they cook, then bring to a boil and cook for 10 minutes. 
  2. Add the lemon juice and rosewater and continue to cook for another 3-5 minutes, until the liquid becomes syrupy and thick.
  3. Remove from the heat and let cool.

I think you could skip the roses and rosewater if you cannot locate them.

  1. To make the coconut whipped cream: Refrigerate the cans of coconut milk at least 6 hours, up to overnight. Once chilled remove from the refrigerator, being cautious not to shake.
  2. Carefully open, there should be solid cream sitting on the top. Scoop the cream into the bowl of a stand mixer.
  3. Whip the cream on high for about 1 minute, until thick and fluffy. Refrigerate until time to use.
  4. Assemble and Serve

I went to the Butterlust website to find pictures of her olive oil cake but I’m afraid I didn’t find it but I saw a recipe for Nutella Cake!!! And what??? Snickerdoodle cake???

Here’s a link to the cake by Nigella Lawson

Now I gotta go make this again SOON.  Hope you enjoy it. Let me know if you  like this cake in the comments below

Talk soon

Take good care

Dee

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