This is my 4th recipe for Nigella this month! How I wish this theme is extended for another month or something, there are just too many recipes of hers to try! But now I have to start trying out Pioneer Woman’s recipes as she’s our theme for the Cook Like A Star event next month – yay!
I made this cake because it looks very easy and I regret not making the full recipe (made only 1/3)! Even though it’s made with extra-virgin olive oil, I can’t taste the oil at all. The texture of these cakes are light but fudgy and moist at the same time! And because no flour is used in this bake, it’s suitable for those who are allergic to gluten. I yielded 5 baby cakes from 1/3 of the recipe and I had to stop myself from eating them all. It’s very addictive!
Here’s how to bake them!
|1) Measure some cocoa powder.||2) Add in hot water.|
|3) Mix into a stiff paste.||4) Measure almond meal, baking powder and salt.|
|5) Whisk egg, sugar and oil together.||6) Until pale and foamy like this.|
|7) Add in vanilla.||8) Then chocolate paste.|
|9) Stir in the almond meal.||10) Then bake away!|
I’m submitting this to Cook Like A Star, hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. See what other foodies have made from Nigella’s collection of recipes HERE!
- 30 grams Dutch-processed cocoa powder
- 60 ml recently boiled water
- 150 grams ground almond
- ½ teaspoon baking powder
- Pinch of salt
- 75 grams caster sugar
- 3 eggs
- 150 ml olive oil
- 1 teaspoon vanilla
- Preheat oven to 170 degrees Celsius. Line cupcake tin with cupcake liners. Set aside.
- Combine cocoa powder and hot water in a small bowl and mix until you get a paste. Set aside to cool slightly.
- Whisk ground almond, baking powder and salt in another small bowl. Set aside.
- In a mixing bowl, combine sugar, eggs and olive oil. Whisk together either by hand (requires a lot of elbow grease) or with a electric mixer until pale and slightly thickened, about 6 minutes by hand, 3 minutes by electric mixer on high speed. Whisk in the vanilla and the cocoa paste and lastly the ground almond mixture.
- Divide the batter among the cupcake liners - about ¼-cup per cupcake or ¾-full. Bake for 15 to 18 minutes until a skewer inserted into the centre of the cake comes out with a few crumbs. Transfer the cupcakes onto a wire rack and let cool completely before serving.