Chocolate and clementine olive oil cake. My cake

Chocolate and clementine olive oil cake. My cake could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $1.03 per serving, you get a side dish that serves 8. One portion of this dish contains roughly 7g of protein, 20g of fat, and a total of 382 calories. 37 people have tried and liked this recipe. It is brought to you by en.julskitchen.com. Head to the store and pick up salt, eggs, dark chocolate, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. With a spoonacular score of 35%, this dish is not so amazing. Butternut Squash Olive Oil Cake With Clementine Glaze, Chocolate Olive Oil Cake, and Chocolate Olive Oil Cake are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

100 g (1 cup lightly packed - 3,53 oz) almond flour

8 g (2 ½ teaspoons) baking powder

120 g (½ cup - 4,23 oz) raw cane sugar

120 g (¾ cup - 4,23 oz) 50% dark chocolate

3 eggs, at room temperature

50 g (3 ½ tablespoons) extra virgin olive oil

100 g (½ cup - 3,53 oz) wholewheat flour

Icing sugar to serve

1 pinch salt

Juice and zest of 2 organic clementines

Equipment:

double boiler

oven

Cooking instruction summary:

Preheat oven to 180C (350F - gas mark 4).Whip the eggs with the raw cane sugar until light and pale.Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the clementine juice and the finely grated zest.Combine the liquids to the well beaten eggs and sugar and mix well.Sift the almond flour with the wholewheat flour, the baking powder and a pinch of salt and fold into the mixture gently.Grease a 20 cm round mould cake and dust slightly with flour.Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.Let cool completely before dusting with icing sugar to serve.

 

Step by step:


1. Preheat oven to 180C (350F - gas mark 4).Whip the eggs with the raw cane sugar until light and pale.Melt the chocolate in a bain-marie and stir in the extra virgin olive oil, the clementine juice and the finely grated zest.

2. Combine the liquids to the well beaten eggs and sugar and mix well.Sift the almond flour with the wholewheat flour, the baking powder and a pinch of salt and fold into the mixture gently.Grease a 20 cm round mould cake and dust slightly with flour.Spoon the chocolate batter into the mould and bake for about 25 minutes until dry, almost crisp on the surface and moist inside.

3. Let cool completely before dusting with icing sugar to serve.


Nutrition Information:

Quickview
381k Calories
7g Protein
20g Total Fat
45g Carbs
3% Health Score
Limit These
Calories
381k
19%

Fat
20g
32%

  Saturated Fat
5g
34%

Carbohydrates
45g
15%

  Sugar
27g
31%

Cholesterol
61mg
21%

Sodium
33mg
1%

Caffeine
12mg
4%

Get Enough Of These
Protein
7g
15%

Manganese
0.4mg
20%

Iron
3mg
19%

Phosphorus
182mg
18%

Vitamin C
14mg
17%

Fiber
4g
16%

Copper
0.31mg
15%

Selenium
10µg
15%

Calcium
109mg
11%

Magnesium
41mg
10%

Vitamin B2
0.16mg
9%

Potassium
307mg
9%

Folate
33µg
8%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
8%

Zinc
0.82mg
6%

Vitamin B3
0.94mg
5%

Vitamin K
4µg
5%

Vitamin B5
0.42mg
4%

Vitamin B12
0.19µg
3%

Vitamin B6
0.06mg
3%

Vitamin D
0.33µg
2%

Vitamin A
100IU
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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