Chocolate and olive oil cakes

Chocolate and olive oil cakes recipe

Preparation:

First things first, preheat the oven to 180ºC with both top and bottom heat.
Start beating the eggs with the Extra Virgin Olive Oil from Spain, the cane sugar and the vanilla-flavoured sugar.
Sift the flour, baking powder and cocoa powder a couple of times.
Next, add the ground hazelnuts, walnuts and pinch of salt to the flour mixture. Add this mixture to the eggs and sugar and gently fold.
Grease a cake tin with Extra Virgin Olive Oil from Spain and pour in the cake batter.
Bake for 20 minutes.
Leave to cool.
Lastly, watch how we make the cream and how to arrange the Santa Claus hats. Easy peasy!

Don’t they look gorgeous? Christmas has never tasted so good! HAPPY CHRISTMAS! We recommend you serve this recipe with Cauliflower gratin with low-calorie béchamel sauce which is also made using Olive Oils from Spain.

60 min

Medium

Ingredients

120ml Extra Virgin Olive Oil from Spain
Strawberries
140g whole cane sugar
25g vanilla-flavoured sugar
200g flour
80g ground hazelnuts
100g walnuts, halved
100g cocoa powder
1 tablespoon baking powder
1 pinch salt
6 eggs

Ingredients for the cream:

250ml very cold whipping cream
200g icing sugar
2 piping bags
2 piping nozzles, nos. 3 and 12

If you don’t have piping bags or nozzles, you can use two strong, resistant plastic freezer bags. Simply put the cream into one of the pointed corners, roll up the rest and then cut off the corner to let the cream out. And now, let’s make the cake!