Olive oil cakes are wonderfully moist and rich without being too dense–and who doesn’t love a little chocolate cake? Thanks to the grain beverage, this cake also has a delicate mocha like flavor. Served with fresh cream and berries…ah, just lovely.
Ingredients
- olive oil and baking cocoa for oiling and dusting the pan
- 1/2 cup cocoa powder the unsweetened stuff
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 cups all purpose, organic flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 3 large eggs at room temperature
- 1 cup olive oil extra virgin, light
- 1 1/4 cup berries or other fruit
- 1/4 cup dry grain beverage Roma or Pero works fabulous
Servings: servings
Instructions
- Position rack in middle of the oven. Preheat oven to 375˚. Generously oil and dust with cocoa powder a 9x2 inch cake round or spring form pan. In large bowl, combine all dry ingredients except sugar, being sure to break up small lumps. In another bowl use a hand or stand mixer to combine olive oil, eggs, sugar and extracts. Beat on medium until the mixture is thick and creamy, about 2 minutes. Gradually add the dry mixture to the wet mixture until just combined. Pour cake batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 55 minutes. Serve cake with fresh berries and cream.
Recipe Notes
Energetics: Sweet and slightly bitter, this cake influences the Earth element organs of Stomach and Spleen and Fire element organs of Heart and Pericardium.
Primary season: Transition, Late Summer
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