I love to cook and consider myself pretty good but when it comes to baking, I seem to buckle under the pressure. Cold sweats and a lot of expletives take over and I am normally left with a rather confused cake or biscuit, who knows. That was until I did a bit of cake ingredients soul searching. I’ve tried every type of gluten free, wheatfree and grainfree flour and always come back to the wonderful almond. Almond flour or ground almonds work so well and give a nutty, sweetness to the bake. It holds together so well and stays really moist. Perfect. Teamed with cacao and a bit of raw honey, a delicious cake that doesn’t stress you out to make. It all goes in one bowl or food processor and doesn’t call for ingredients that you can’t pronounce (no disrespect to those ingredients by the way). So here it is, my chocolate and almond cake….
2 1/2 cups of ground almonds
1/2 cup of cacao
1/2 tsp gluten free baking powder
1/2 tsp bicarbonate of soda
1/2 cup of coconut oil (melted) You can also use olive oil
3 eggs (lightly beaten)
1/2 cup almond milk
1/2 cup of organic honey
Pre-heat your oven to 160 fan asst
Combine your cacao, ground almonds, baking powder and bicarbonate of soda in your food processor (you could put them straight into a bowl if you don’t own a food processor). Add the wet ingredients and mix together until you have a smoothe mixture.
Pour into an 8″ round cake tin (make sure you grease the tin thoroughly or use baking parchment, to stop the cake from sticking.
I decided to make a ganache for the topping and decorate with some ground almonds, walnuts and raspberries but you could just dust with cacao powder and add fruit. I do find that the ganache gives a lovely texture and depth to it though.
200g of dark chocolate, chopped finely(I used 70% green and blacks)
200ml of organic cream
Pinch of salt
Pour the cream in a pan and heat until just before boiling point. Do not let it boil. Take off the heat and add your chocolate. Let it stand (without stirring) for about 2 minutes and then stir for about 2 minutes. Make sure you don’t over work the mixture. Once it’s nice and glossy, pour it over your cake.
I then poured some ground almonds over the top and decorated with walnuts and raspberries.