Olive Oil Chocolate Cake

Wow!!!! It's been a while since the last time i update this blog of mine, hehehe sampai berhabuk ni. Lately badan tak sihat and I'm quite occupied with the kids , last week I have to attend their annual concert held in Malaysia Airlines Academy. Teringat zaman dulu waktu masih lagi bekerja dengan MAS. Di situ lah kami semua kena lalui
ujian safety setahun sekali dan juga apa2 saja latihan untuk menambahkan pengetahuan anak anak kapal.

Well, back to the concert, my son was performing Ali Baba and the 40 thieves, He was telling us earlier that it will be a surprised for us coz we can't get to see him practice even at home. As for my daughter she'll be performing Sister Act and she will be singing Ain't No Mountain High by Aretha Franklin. It was really fun to see the kids entertaining and performing.

Yesterday was my hubby's birthday and we had dinner at Ben's in Bangsar Village. But tonight I'm baking him his favorite Olive Oil Chocolate Cake, the cake was so nice and you can eat it with ice cream, so for those who do not take butter like me who loves butter so much😜, this is the recipe that you will want to try.
This recipe is from Nigella Lawson from her new book Nigelissima.


Ingredient

150 ml regular olive oil (plus more for greasing)
50 grams cocoa powder (good quality, sifted)
125 ml boiling water
2 teaspoon(s) best vanilla extract
150 grams ground almonds (or 125g plain flour) I used ground almond
teaspoon(s) bicarbonate of soda
1 pinch of salt for pasta water, to taste
200 grams caster sugar
3 eggs
1- 22 or 23cm springform cake tin

Method

Preheat your oven to 170°C/gas mark 3. Grease your springform tin with a little oil and line the base with baking parchment.
Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.