NIGELLA LAWSON'S CHOCOLATE OLIVE OIL CAKE

NIGELLA LAWSON'S CHOCOLATE OLIVE OIL CAKE

 Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.
It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

Ingredients

150 ml regular olive oil (plus more for greasing)
50 grams good-quality cocoa powder (sifted)
125 ml boiling water
2 teaspoons best vanilla extract
150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
½ teaspoon bicarbonate of soda
1 pinch of salt
200 grams caster sugar
3 large eggs

Method

Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
 Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

SEEDED RYE AND WHEAT LOAF

SEEDED RYE AND WHEAT LOAF

Ingredients

100g each linseed, pumpkin and sunflower seeds
About 300ml warm water
50g soft dark brown sugar
2 tsp fast-action yeast
25ml pumpkin or sunflower oil
250g stoneground rye flour
75g wholemeal or spelt flour
75g strong white flour
1 tsp salt

Method

Toast the mixed seeds for 15 minutes at 180C (160C fan-assisted)/350F/gas mark 4, then leave them to cool.
 Set aside a handful, and put the rest of the seeds in a bowl along with the water, sugar and yeast.
 Leave for a few minutes, then add the oil, flours and salt, and mix it into a firm dough, adding a dash more water if needed.
Leave for 10 minutes, then lightly knead for 10 seconds.
Return the dough to the mixing bowl, cover with a clean cloth and leave for 45 minutes.

Line the base and sides of a large, oblong bread tin with nonstick paper.
Shape the dough into a fat sausage more or less the same length as the tin, then squash it firmly in.
 Brush the top with water, sprinkle on the reserved seeds, cover and leave until risen by just a quarter – you want only a slight rise; any more, and the bread will crumble when it's sliced.

Bake at 200C (180C fan-assisted)/390F/gas mark 6) for about 45 minutes, then remove from the tin, cover with a cloth and leave to cool.