Olive oil cake
Cakes / All Seasons / Gala Richards / Serves: 8

170g dark chocolate (70–80%), chopped
150g sugar
125ml olive oil
zest of 1 small lemon
4 egg yolks
25g almond meal
1/2g kosher salt, plus extra for topping
4 egg whites
50g sugar


It's gluten-free!

Preheat oven to 177°C (180°C) fan bake.
Grease a cake tin with olive oil and line with grease-proof paper.
Get mise-en-placed! Chop chocolate, separate eggs, measure sugar, zest lemon and set aside.
Place the chocolate into a heat-proof bowl. Fill a pot halfway with water and bring to a simmer. Turn off the element! Put the bowl of chocolate on top of the pot, stir gently till chocolate is melted. Take off heat.

Whisk while pouring the 150g sugar into melted chocolate. Continue to whisk while adding lemon zest, olive oil, egg yolk, almond meal and salt. Set aside.
In another bowl whisk egg whites until they start to become firm. Add the 50g sugar bit by bit until it forms stiff peaks!
Gently fold the meringue into the chocolate mixture, ensuring not to over-mix (just slowly fold).

Pour into cake tin and put into oven to bake for 30–35 minutes.
Let cool and scatter with salt.