This flourless cake is a recipe by Nigella Lawson. I first came across it in a magazine but it's also published in her website. She has quite a few gluten free cake recipes unfortunately most of her chocolate cakes require dairy and while I don't mind swapping butter for oil or dairy free spread substituting chocolate for a dairy free option, although doable, makes the baking experience an expensive affair.
I made this cake for the first time for my "mince pie" party and it was a success! There were leftovers of everything except for the chocolate and olive cake.
If you are on a low FODMAP diet you might want to proceed with caution as almonds are no longer low FODMAP but moderate FODMAP and you are advised not to consume more than 10 almonds in one serving. I have no idea how many there are in a slice, I had two slices and I was fine but everybody is different...
Ingredients:
Method:
Preheat the oven to 170C. Grease a 23cm springform tin and line the bottom with baking paper. Mix the cocoa powder with the boiling water. Whisk in the vanilla extract, then set aside to cool. In another bowl combine the ground almonds with the bicarbonate and salt. Put the sugar, olive oil and eggs into a food processor and beat for 3 minutes. Turn the speed down and pour in the cocoa mixture. Add the almond mixture. Scrape down the sides and pour the batter into the tin. Bake for 40 minutes. The middle might be still slightly damp but that's OK. Let it cool for 10 minutes on a wire rack still in its tin, then ease the sides. Serve warm or cold.
I made this cake for the first time for my "mince pie" party and it was a success! There were leftovers of everything except for the chocolate and olive cake.
If you are on a low FODMAP diet you might want to proceed with caution as almonds are no longer low FODMAP but moderate FODMAP and you are advised not to consume more than 10 almonds in one serving. I have no idea how many there are in a slice, I had two slices and I was fine but everybody is different...
Ingredients:
- 150ml light olive oil, plus extra for greasing
- 50g cocoa powder, sifted
- 125ml boiling water
- 2 tsp vanilla extract
- 150g ground almonds
- 1/2 tsp bicarbonate of soda
- pinch salt
- 200g caster sugar
- 3 eggs
Method:
Preheat the oven to 170C. Grease a 23cm springform tin and line the bottom with baking paper. Mix the cocoa powder with the boiling water. Whisk in the vanilla extract, then set aside to cool. In another bowl combine the ground almonds with the bicarbonate and salt. Put the sugar, olive oil and eggs into a food processor and beat for 3 minutes. Turn the speed down and pour in the cocoa mixture. Add the almond mixture. Scrape down the sides and pour the batter into the tin. Bake for 40 minutes. The middle might be still slightly damp but that's OK. Let it cool for 10 minutes on a wire rack still in its tin, then ease the sides. Serve warm or cold.
 | |
| www.meandmyibs2.blogspot.com |
No comments:
Post a Comment