Ingredients- 120g flour - 110g whole weat flour - 2 eggs - 120g of brown sugar - 130g plain yogurt - 1/2 cup of olive oil - 1 tablespoon of rhum - 50g of almonds (peeled and minced) - 13g of baking powder - 100g of dark chocolate
- butter or oil for the cake pan
- 30g dark chocolate to decorate the cake (optional). You can also simply spread powdered sugar on top. |
Prepare the ingredients. Mix the flours and the baking powder in a small bowl. |
If you need to peel your almonds, pour some boiling water in a bowl and wait few minutes. Try to peel one, if the peel come out easly they are ready, if not just wait a little longer. Peel them and dry them also with a kitchen towel. |
Put them in a food processor and grind the almonds finely. Misure half a cup of olive oil. |
Misure 100g of dark chocolate and grind it in a food processor. |
Make the cake. In a mixer bowl mix 2 eggs with the sugar. Let the sugar melt in the eggs and form a fluffy cream. |
Add the grinded almonds and mix. Add the yogurt and mix. Add the olive oil and mix again. |
Add the Rhum amd then slowly add the flour mixture until incorporated. |
Add the chocolate pieces and mix with a spatula. |
Butter a cake pan and spread uniformely the cake mixture on the bottom. Bake in the oven at 170°C (340F) for 35-40 minutes, until a stick comes out dry. |
Let the cake cool at room temperature. As decoration we melted 30g of dark chocolate in the microwave. Pour it in a zip bag, cut a corner and make parallel lines on top. Be creative! :-). Let the chocolate cool. Serve at room temperature. |
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