Recipe: Angela Clutton’s Chocolate Olive Oil Cake
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2 years ago
A chocolate cake recipe from the new Borough Market cookbook
![Recipe: Angela Clutton's Chocolate Olive Oil Cake](https://www.countryandtownhouse.com/wp-content/uploads/2022/10/ChocolateCake_085_PUB-scaled.jpg)
Get a taste of Angela Clutton’s new book of recipes, Borough Market: The Knowledge, with this chocolate cake recipe.
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.
Serves 10
Ingredients:
- 150ml mild olive oilÂ
- 60g carob flour or cocoa powderÂ
- 2 teaspoons hazelnut liqueurÂ
- 200g golden caster sugarÂ
- 3 large eggsÂ
- 125g self-raising flourÂ
- A pinch of fine saltÂ
- 200g thick Greek yoghurtÂ
- 2 ripe figsÂ
- 100g skinned hazelnuts, toastedÂ
- You will need a 23cm springform cake tinÂ
Method:
- 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.Â
- Sift the carob flour or cocoa powder into a bowl, then whisk in 125ml boiling water and the hazelnut liqueur. Set aside.Â
- 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.Â
- 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.Â
- 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.Â
- 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.
![Borough Market: The Knowledge, Angela Clutton](https://www.countryandtownhouse.com/wp-content/uploads/2022/10/BM-The-Knowledge-final-cover.jpg)
Credit: Borough Market: The Knowledge with Angela Clutton is published by Hodder & Stoughton. Photography by Kim Lightbody
Borough Market: The Knowledge with Angela Clutton is out now
Featured Image: Kim Lightbody