NIGELLA LAWSON'S FLOURLESS CHOCOLATE OLIVE OIL CAKE

INTRODUCTION

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 millilitres regular olive oil (plus more for greasing)
50 grams good-quality cocoa powder (sifted)
125 millilitres 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/150°C Fan/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.

NIGELLA LAWSON'S PINEAPPLE UPSIDE DOWN CAKE

 This is a bit before my time, but I have vague nursery memories of a friend of my grandmother's making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with - I imagine - cornflour. That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple.
Anyway, canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the sponge, too. This seems to make it light and fluffy.

INGREDIENTS

butter (for greasing)

2 tablespoons sugar

6 slices canned pineapple in juice (plus 3 tablespoons of the juice)

11 glace cherries (approx. 75g total weight)

100 grams plain flour

1 teaspoon baking powder

¼ teaspoon bicarbonate of soda

100 grams soft butter

100 grams caster sugar

2 large eggs

METHOD

1. Preheat the oven to 200°C/180°C Fan/gas mark 6/400ºF. Butter a tarte Tatin tin (24cm/9 inches wide at the top and 20cm/8 inches diameter at the bottom) or use a 23cm / 8-9 inch cake tin (neither loose-bottomed nor springform).
2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
3. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
4. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
5. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
6. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.

DELIA SMITH'S BAKED APPLE AND ALMOND PUDDING

• INGREDIENTS
•  
• 1 lb cooking apples, peeled and sliced
• 2 oz soft brown sugar
• 4 oz ground almonds
• 4 oz butter at room temperature
• 4 oz castor sugar
• 2 large eggs, beaten

METHOD

 Pre-heat the oven to gas mark 4, 350°F (180°C).

 You will need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time.

When all the egg is in, carefully and lightly fold in the ground almonds.

Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.

Then bake on a highish shelf in the oven for exactly 1 hour.

This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream.  Once cooled, it will keep in the fridge for 3 or 4 days.

SPELT SCONES

INGREDIENTS

250g spelt flour

2 tbsp baking powder

1 pinch salt

2 tbsp runny honey

2 tbsp olive oil

125 milk 

METHOD

1. Line a baking tray with parchment and pre-heat the oven.
2. Put the flour, baking powder and salt into a bowl and blend together well.
3. Sprinkle the honey and oil over the flour and use a fork to blend them until the mixtures looks like breadcrumbs.
4. Stir in the milk and bring everything together to form a soft slightly sticky dough.
5. Turn out the dough onto a flour dusted surface and gently press into a 25x12cm/10x5” rectangle.
6. Cut this into two 12cm/5”squares, then cut each square into triangles.
7. Transfer the triangles to the prepared baking tray.
8. Bake for 12-15 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7

RYE SCONES

INGREDIENTS

200g rye flour

4 tsp baking powder  

1 tbsp sugar 

3 tbsp oil  

125ml water 

flour for dusting 

 METHOD

 Dust a large baking tray with a little flour and pre-heat the oven.

Sieve the flour and baking powder into a bowl, add the sugar and salt and blend together well.

Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.

Stir in the water then use your hands to bring everything together to form a soft mass of dough.

Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.

Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.

Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.

Bake for 15 - 18 minutes at 220˚C, Fan 200˚C, 425˚F, Gas 7

DOVE'S FARM WHOLEMEAL SCONES

INGREDIENTS

200g wholemeal self raising flour  
1 tbsp brown sugar 
50g butter 
150ml milk
 flour for dusting 

METHOD 

Dust a large baking tray with a little flour and pre-heat the oven.

Sieve the flour into a bowl, add the sugar and blend together well.

Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.

Stir in the milk then use your hands to bring together a soft mass of dough.

Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.

Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.

Lift the dough circles onto the prepared baking tray.

Bake for 15-18 minutes at

220˚C, Fan 200˚C, 425˚F, Gas 7 until golden brown