Bread and Better

Bread and Better

Tuesday, 23 April 2013

Chocolate Olive Oil Cake

'Free from' baking isn't something I have ventured into much, but as one of my friends has recently become intolerant to cows milk I decided to try out this Nigella Lawson recipe to take to hers for a spot of afternoon tea.
    I found making this cake wasn't that different to making any other chocolate cake, its just that you use olive oil instead of butter. I was worried that the oil would be too overpowering and I wasn't sure how it would taste. However, because the cake was so chocolaty you only got a hint of olive oil.
    I assume olive oil was used, as opposed to a flavourless oil, to add to the overall taste of the cake. I am not sure that it was something that I personally enjoyed too much, although everyone else said it was very nice. I think if I were to try it again I would replace the olive oil with maybe a vegetable oil and see if it made a difference to the taste and texture.


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