Cooking time: 1 hour
Ingredients
200 gm flour
200 gm golden castor sugar
100 gm ground almonds
75 gm cocoa powder
1 tsp bicarbonate of soda (baking soda)
A pinch salt
6 Tbsp olive oil
400 ml prune juice
1 Tbsp balsamic vinegar
1 tsp pure vanilla extract
Method
Preheat the oven to 150 degree C.
Oil a 20 cm cake tin, approx 10 cm deep. Line the bottom of the tin with some greaseproof paper.
Do not use a spring fold tin with a loose bottom else your mixture will leak out.
Sift the dry ingredients into a bowl and then make 3 holes with a spoon.
Put the vanilla, vinegar and oil into each hole and pour the prune juice on top. Mix well.
The result is a gentle volcanic reaction with bubbles rising to the surface.
Pour the batter into the cake tin and bake for 30-35 minutes.
Gently stick a skewer in the cake. It should come out clean and still be moist.
Cool on a wire rack for couple of hours before serving
Chief says: I love to eat this cake with nice runny custard. You could also serve it with fresh strawberries to give it an oomph factor!
No comments:
Post a Comment