An Original Recipe by Lorraine Elliott. Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform So just 150 grams ground almonds for gluten free? Set aside to cool a little. This is my favourite go-to cake ever. We suggest that you use either ground almonds or plain flour and not both or a mixture of the two as the quantities would be difficult to adjust - you should use the almonds or flour according to the texture of cake you would prefer and whether you would like the cake to be gluten free. If you used a higher quantity of plain flour then the cake would end up on the dry side. The cake will shrink slightly after cooling and can be quite fragile. Amazing! honey and vanilla extract. 2. I haven even tried making it with other whole grain flours and it bakes so well everytime! For chocolate cake. It looks like there is almond flour AND regular flour in it. Gradually whisk in the almond flour and cocoa powder Whisk in the vanilla extract, then set aside to cool a little. Noted that one reader substituted oil with beetroot! 1.5 cups plain all purpose flour; 1/2 cup cornflour/fine cornstarch Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Copyright © 2020 Nigella Lawson, 150 millilitres regular olive oil (plus more for greasing), 50 grams good-quality cocoa powder (sifted), 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour), ⅔ cup regular olive oil (plus more for greasing), 6 tablespoons good-quality unsweetened cocoa (sifted), 1½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour). I replaced the olive oil with beetroot puree (to make it fat free) and it tasted fabulous! https://www.nigella.com/ask/flour-or-almonds-for-chocolate-cake Asked by Kerizma. Cooking time: 60 minutes. It was a hit at home !! Leave to cool completely or eat while still warm with some ice cream, as a pudding. I always add a splosh of Cointreau, snd sometimes dried cranberries, to this best-ever chocolate cake. Made it this morning. Then adding the second mix to the third one slowly eventually adding the first one. The directions for the Chocolate Olive Oil Cake look a bit misleading to me. The weight of plain flour is lower as flour absorbs liquid, whereas ground almonds do not. Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Moreishly soft and textured almond meal in the middle, but with an irresistible crumbly outer layer, and not too sweet. Whisk in the vanilla extract, then set aside to cool a little. I like to spread a layer of sour cream or Philadelphia mixed with muscavodo, vanilla essence and cinnamon on top with a sprinkling of pomegranate seeds to make it look as good as it tastes. Everyone needs an easy almond cake on their radar, as they are often naturally gluten and dairy-free, such as Nigella Lawson's apricot almond cake. Preheat your oven to 170°C/150°C Fan/gas mark 3/325ºF. So for the cake you need either 150g (1 1/2 cups) of ground almonds or 125g (3/4 cup plus 1 tablespoon) of plain flour. I needed to use up just the right amount of almond flour and this cake was easy and quick! It was still moist and delicious! Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. Thanks. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt. I love to serve it after the Italian Roast Chicken, paired with the No Churn Coffee Ice Cream (all from Nigellissima.). Love to all in the NHS. Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) has two options. Is it one or the other? Built by Embark. Seperate 4 of the eggs. https://www.food.com/recipe/nigella-lawson-clementine-cake-46491 This scrumptious cake is the perfect pick-me-up in these stressful times. This cake is my new favorite! As a novice baker, I blew my family away with this cake. Gluten-free Dairy-free Flourless Chocolate Almond Cake (Nigella Lawson) ... Due to absence of any flour, this cake batter is "watery" and it is best to bake this cake with springform or loose bottom tin for easy removal. I have to agree with all the other reviews here, this really is a go to chocolate cake. As someone who bakes a lot and has always been a ‘Nigella Fan’, I have used this recipe a lot recently. Built by Embark. https://headbangerskitchen.com/recipe/keto-almond-flour-chocolate-cake The cake's dark taste and luscious texture never fail to please. Preparation time: 50 minutes. Moist! It is the darker, sexier, richer brother to my other favorite Nigella Lawson cake--the clementine almond cake.The recipes are similar, though this one is made with small-ish navel oranges instead of clementines, and (obviously) adds chocolate. It is always what I choose when I don't know what to offer after a dinner party. Answered on 9th February 2017. The second option is to make it with plain (all-purpose) flour, which is not gluten free but gives it more of a traditional rich chocolate cake texture. It will not disappoint. Topped with fresh raspberries and some edible gold makes it the perfect birthday cake that all my friends demand! Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream. I’m sorry but reading through every time confuses me altogether I had to write my own!! Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment. I would really suggest to rewrite the method clearly identifying the three separate mixes (the first two to prepare them and keep them aside) then fluffying up the third one. Both my Flourless Chocolate Brownies With Hot Chocolate Sauce and Flourless Chocolate Lime Cake With Margarita Cream are perfect for dessert – their luxuriousness being just the thing for an after-dinner treat. And this chocolate cake wins hands down. I have made it so many times and for so many different occasions. Thank you {% member.data['first-name'] %}.Your comment has been submitted. It was demolished enthusiastically. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Torta Caprese, a classic chocolate-almond dessert along the Amalfi Coast, can be a simple, elegant showstopper. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. It's so healthy and no one can guess that it's gluten free! Absolutely loved it! A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it. I replaced 200g of sugar with 50g of sugar and 3 tablespoons of triple zero stevia to make it lower carb. Highly recommended - just note that it is made from almonds for anyone who is allergic. freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt. Method. Chocolate cakes in particular lend themselves to flourless variations – giving a melting, fudgy and damply rich texture. This is our favorite gluten-free cholesterol-free super soft chocolate cake. https://www.foodnetwork.com/recipes/nigella-lawson/chocolate-olive-oil-cake Chocolate & Almond Cake is a community recipe submitted by SophieSophieSophie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. This rich Flourless Chocolate Orange Cake is also a thing and it is also very good (better than arugula soup, if you can imagine). Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Rich and not too sweet. Everyone who's tried it agrees this is the perfect chocolate cake; better even than a conventional one. https://www.bbc.co.uk/food/recipes/flourlesschocolateca_93580 Melt the chocolate and butter together, then mix in the almonds. Is it possible to bake this in a loaf tin? As flour is hard to buy at the moment, almond meal is easily available. It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. Copyright © 2020 Nigella Lawson. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.