Recipe: Chocolate Olive Oil Cake With Figs And Hazelnuts
This is a pleasingly elegant chocolate cake recipe perfect to serve as a dessert. It’s not overly rich, and has a lovely tangy bite from the yoghurt topping, with hazelnuts giving that topping crunch as well as flavour. This is the place for using a good, but not necessarily the absolute best, olive oil. You want something with a mild flavour that isn’t going to overwhelm the other elements.
- 150ml mild olive oil
- 60g carob flour or cocoa powder
- 2 teaspoons hazelnut liqueur
- 200g golden caster sugar
- 3 large eggs
- 125g self-raising flour
- A pinch of fine salt
- 200g thick Greek yoghurt
- 2 ripe figs
- 100g skinned hazelnuts, toasted
- You will need a 23cm springform cake tin
- Preheat the oven to 170C fan/190C/375F/gas mark 5. Grease the sides of the cake tin with a little of the oil, and line its base with baking paper.
- Sift the carob flour or cocoa powder into a bowl, then whisk in 125ml boiling water and the hazelnut liqueur. Set aside.
- Put the sugar, the rest of the olive oil and the eggs into a large mixing bowl. Use an electric whisk to beat them together until thickened: you are trying to get lots of air into the mix. Beat in the carob flour / cocoa powder mixture, then sift in the flour and salt. Gently but thoroughly fold the flour in – you don’t want to lose all the air you’ve just beaten in – then pour the mixture into your prepared cake tin.
- Bake for 35–40 minutes until just about set. Remove from the oven, cool on a wire rack for 10 minutes, then remove from the tin and leave to cool some more.
- Once the cake is cool, spoon the thick yoghurt on top. Slice the figs and arrange those on top too. Chop the hazelnuts, scatter over and slice.
- You can bake the cake ahead of time and store it without the topping in an airtight tin. It will keep well unadorned like that for up to 3 days. Once topped with the yoghurt, figs and nuts it is best eaten that day.
Featured Image: Kim Lightbody