Making a cake for a lot of people seems like a great opportunity to experiment with all sorts of cakes. Then I take all the preferences into account and my options narrow considerably. Which is why I made two cakes. The gluten free chocolate was a huge hit while the blueberry lime poppy seed cake was a bit dry and not so popular.
nigella.com was amazingly soft, moist and melted in the mouth. Even after a day it was hard to handle because it was so fragile. (Surely the extra tsp of vinegar didn't have an impact. I was worried it might be needed because I used Dutch processed cocoa.)
Using cocoa and olive oil made it less dense than my favourite GF chocolate cake with almond meal. I loved how light it was. In fact it might be a new favourite. Especially given that it disappeared almost as fast as my mum's pavolva. (And that is some feat!)
Perhaps it would have been more moist if I had covered it with a yoghurt frosting and blueberries. This was a bit challenging for taking to the holiday house. However like the chocolate cake, it was lovely with some vanilla yoghurt and berries.
The HedgeCombers who has taken on co-hosting Tea Time Treats with Karen from Lavender and Lovage. The theme this month is eggs, eggs, eggs! This cake relies on the eggs to help it rise so fits the bill.
Previously on Green Gourmet Giraffe:
One year ago: Risoni with Chickpeas, Lemon, and Mint
Two years ago: Scienceworks - history meets science in Spotswood
Three years ago: CC Hal's Stirfry Sauce
Four years ago: A week of firsts
Five years ago: Mojos Weird Pizza – for the adventurous!
Six years ago: GF delights and fairy bites
Chocolate olive oil cake
Slightly adapted from nigella.com
50g dutch cocoa powder
125ml coconut milk (or boiling water)
2 tsp vanilla extract
1 tsp apple cider vinegar
200g caster sugar
150ml regular olive oil
150g ground almonds (or 125g plain flour)
1/2 tsp bicarbonate of soda
1 pinch of salt
Grease and line a 22cm round cake tin. Preheat oven to 170 C. Mix cocoa, coconut milk, vanilla and apple cider to a paste in a small mixing bowl. (My paste was very thick.) Meanwhile in a large mixing bowl, beat together sugar, olive oil and eggs for 3 minutes. Slowly beat in the chocolate paste. Use a spoon to gently mix in the ground almonds, bicarb soda and salt. Bake cake for 40-55 minute (55 min for me). It is done when sides set, middle slightly damp and a wooden skewer comes out mostly clean but perhaps with a few crumbs clinging. Allow to sit at least 10 minutes before turning out to cool on a wire rack.
Blueberry lime poppyseed and almond cake
Adapted from Green Kitchen Stories via Scrambled Megs
2 cup almond meal (or part almond meal and part flour)
2 tsp poppy seeds
1/2 tsp baking powder
1/4 tsp bicarb soda
1/4 tsp salt
1/4 cup rice bran oil (or other neutral oil)
1/4 cup honey
1 1/2 tsp chia seeds mixed with 4 tsp coconut milk (or water)
1/2 cup (75 g) blueberries
blueberries and yoghurt to serve
Preheat oven to 170 C. Grease and line a round 15cm cake tin. Place dry ingredients in a medium mixing bowl. In a small heatproof bowl heat oil and honey til combined (I did this in microwave - use a saucepan if you want to do it over stovetop). Add lime zest then gently mix in lime juice, egg, chia and coconut milk. Pour honey mixture into dry ingredients and stir until combined. Pour into cake tin. Bake for 30-35 minutes. (I baked mine for half the time at 180 C but I think baking at 170 might make it less dry.)
On the stereo:
Set List: The Frames