Flourless Olive Oil Caprese Cake

A rich gluten free cake that is gentle for sensitive skin

For families managing eczema, celebrations such as Easter can still include delicious treats. This flourless olive oil caprese cake is naturally gluten free and dairy free, making it a gentler option for many people with sensitive skin or food sensitivities.

Made with almond meal, dark chocolate, eggs, and olive oil, this cake has a beautifully rich texture without the need for butter or flour. It is simple to prepare and perfect for sharing at gatherings, with fresh berries or edible flowers instead of heavy icing to reduce added sugar.

Serves: 10 | Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes

Ingredients

• 180 g dark chocolate, broken into pieces
• 1/2 cup light scented extra virgin olive oil
• 1 tablespoon Galliano or Strega Italian liqueur
• 4 eggs, separated and at room temperature
• 2 extra egg yolks
• 1 cup caster sugar
• 3/4 cup almond meal
• Pinch of salt
• Optional decoration
  • Icing sugar
  • Unsprayed edible flowers
  • Fresh berries

Method

Step 1

• Preheat oven to 160°C or 140°C fan forced. Line a 22 cm springform cake tin with baking paper.
• Place the chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir occasionally until melted. Ensure the bowl does not touch the water.
• Stir in the olive oil and liqueur and set aside to cool slightly.

Step 2

• Using an electric mixer, beat the egg yolks and sugar for about 1 minute until pale and creamy.
• Fold in the almond meal, then gently fold in the melted chocolate mixture.
• In a separate clean bowl, whisk the egg whites with the salt until stiff peaks form.
• Add one third of the egg whites to the chocolate mixture to loosen the batter, then gently fold in the remaining egg whites.

Step 3

• Pour the batter into the prepared tin and bake for about 1 hour depending on your oven.
• Insert a skewer into the centre. The cake is ready when moist crumbs cling to the skewer. This ensures the cake remains fudgy and moist.

Step 4

• Allow the cake to cool in the tin for 30 minutes before turning onto a wire rack to cool completely.
• Serve plain or dust with icing sugar and decorate with fresh berries or edible flowers.
• Store wrapped in the refrigerator for up to four days.

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Recipe Tips

• Use a good quality dark chocolate with at least 70 percent cocoa for a richer flavour.
• If you prefer an alcohol free version, simply omit the liqueur without replacing it.
• Fresh berries such as raspberries or strawberries provide natural sweetness without needing extra icing or cream.

Source: www.delicious.com.au

As with all foods, individual triggers can vary. If you or your child have food sensitivities, adjust ingredients as needed.

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