Faithful followers (love you guys!) of this blog saw (and lots of you made) the Meyer Lemon Olive Oil cake I posted a couple of weeks ago, and since then, I have been experimenting with other cakes with olive oil. I'm not going to lie to you, I am a huge fan of butter. And most non-dairy cakes really miss in the taste, and moistness department when there is no buttery richness. But olive oil adds a wonderful taste, and cakes made with it get better and better with age (by age I mean the next day, as none of these cakes have made it beyond that point). Don't use the strongest extra-virgin olive oil for this, it will have too strong a taste, but if that is the only kind you have on hand, use 1/2 cup olive oil and 1/4 cup vegetable oil.
This delicious cake comes from Nigella Lawson, I added my own glaze, and served it for Valentine's Day. You can make this with almond flour (ground almonds) or with regular flour if you can't or don't want to use nuts. Keep the almond flour version in your back pocket for passover-- coming up sooner than you think!
You can make this in a regular cake pan if you are brave, but a springform makes the un-molding less un-nerving. Make it with the glaze, or just dust with confectioner's sugar before serving. Raspberries and Strawberries on the side are perfection.
Nigella's Chocolate Olive Oil Cake