by Jennifer Ann
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Photo by Jennifer Ann
Jennifer Ann's Notes:
1 cup Dutch process cocoa (unsweetened), divided Ask a question about this ingredient
1/2 cup hot water Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1/2 teaspoon almond extract Ask a question about this ingredient
1 3/4 cup flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1 1/4 cup sugar Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
3/4 cups olive oil Ask a question about this ingredient
3/4 cups pine nuts, divided Ask a question about this ingredient
1/2 cup whole milk ricotta Ask a question about this ingredient
powdered sugar, for dusting the cake (optional) Ask a question about this ingredient
preheat oven to 350; brush a 9" springform pan with olive oil, and dust with about 1-2 teaspoons of cocoa powder
Ask a question about this stepmix together remaining cocoa powder, water, and extracts to form a thick chocolaty paste; set aside
Ask a question about this stepmix together flour, salt, and baking soda; set aside
Ask a question about this stepin a large bowl of a mixer on medium low speed, blend together eggs, sugars and olive oil; add cocoa paste, and beat until combined; stir in flour mixture until smooth; add 2/3 cup of pine nuts and ricotta; pour into prepared pan, sprinkle with remaining small handful of pine nuts, and pop in the oven for about 35 minutes, until cake tester comes out clean; cool, then dust with powdered sugar (if desired) just before serving
Ask a question about this stepIs the cake in your beautiful picture glazed? It looks so shiny and lovely. I love the ingredients in this.
Thanks monkeymom! No glaze required. The cake itself is actually pretty shiny on top, although the light I had hanging over the cake in the photo may have enhanced the gloss of it a bit.
Thank you for the nice comments!
I love the olive oil cake with chocolate the pine nuts, it really does have an Italian flair. And for breakfast? Yes, please!
Yum!
Simply wonderful. Sort of Italian, with the olive oil, the ricotta and the pine nuts . . . . very nice, like all of your recipes. ;o)
What a nice thing to read so early in the morning! Thank you, AntoniaJames.
Fany is the author of My Sweet Mexico and Paletas.
Jennifer Ann, this is gorgeous. I agree with Antonia James. x