Well today my eldest daughter sat the 1st of her 3 transfer exams to senior school. She came out happy in the knowledge that we had a fun day ahead planned! So all was good.
It started with concocting some home-made; tuna, chilli, spring onion greens, pepper, caper, cheese on corn tortilla pizza’s for lunch followed by a trip in the winter sunshine to the park for some monkeying around.
We returned with a hunger for chocolate cake so we experimented with this simple recipe and I thought it was so good I should share it with you, especially as it is made with a healthy fat choice; olive oil, and it is also low FODMAP and gluten free….
- 80g cocoa
- 130ml boiling water
- 150g ground almonds
- 1/2 tsp bicarbonate of soda
- pinch of salt
- 200g brown/caster sugar
- 150ml olive oil
- Eggs x 3 whisked
Blend thoroughly together the sugar, olive oil and 3 whisked eggs to create a creamy ‘mayo’
Mix the boiling water with the cocoa to a paste
Weigh the almonds, bicarb of soda, and salt in a bowl, add the cocoa paste and the dry ingredients to the ‘mayo’ mix and blend.
Pour into a cake tin.
Depending on the size of the tin cook for 30 – 45 minutes till the cake is soft and squidgy on the top. dust with icing sugar.
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Information checked & correct on 16th May 2018.
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