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Hojiblanca olive and orange cake

Yields1 Serving

 2 eggs
 1 cup (250 ml) sugar
 1 tsp (5 ml) vanilla extract
 ¼ cup (60 ml) soft butter
 ¾ cup (180 ml) flour
 ½ cup (125 ml) cocoa powder
 1 tsp (5 ml) baking powder
 1 tsp (5 ml) baking soda
 ½ cup (125 ml) cold espresso
 ½ cup (125 ml) pitted Hojiblanca olives, chopped
 1½ orange, zest
 2 tbsp (30 ml) cocoa powder, to garnish
1

Oven temperature: 350°F/180°C

2

Butter an 8-in springform pan and line with parchment paper.

3

In a bowl, whisk the eggs, sugar, vanilla and butter until the preparation whitens. In another bowl, mix the flour, cocoa, baking powder and baking soda.

4

Alternating between the egg mix and espresso, incorporate them with the dry ingredient mix until a very smooth texture is obtained. Add the Hojiblanca olives and zest of orange, and mix in.

5

Pour the mix into a cake mold and bake on the middle rack for around 30 minutes.

6

Let it cool before removing from the mold. When serving, use a sieve to sprinkle the cake with cocoa powder.