I was introduced to this cake by one of my lovely friends as a cake that she ‘whipped up’ just before inviting me round for a coffee. It is absolute delicious and light (so takes some will power to have just one slice). It is wheat and dairy free so great for anyone with allergies. All credit for the original cake goes to Nigella- my version makes use of the oil for helping to disperse the CBD.
- 150 ml olive oil (plus more for greasing) mixed with 6-10 drops of CBD oil
- 50 g cacao powder
- 125 ml boiling water
- 2 teaspoons good quality vanilla extract
- 150 g ground almonds
- ½ tsp bicarbonate of soda
- 1 pinch of salt
- 200 g caster sugar
- 3 large eggs
Preheat oven to 170°C/150°C Fan/gas mark 3/325ºF. Grease a 23 cm/ 9inch spring form tin with oil and line the base with baking parchment.
Sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, slightly runny paste. Whisk in the vanilla extract, then set aside to cool.
In another bowl, combine the ground almonds with the bicarbonate of soda and pinch of salt.
Put the sugar, olive oil and eggs into another the bowl and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
Pour in the cocoa mixture, beating as you go, and when all is mixed, slowly tip in the ground almond 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.
Leave to cool for 10 minutes on a wire rack 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 and coulis, as a pudding.