Rich coffee flavour combines with the subtle fruity notes of olive oil to create a bake that's truly delicious. Top with Filippo Berio's mild and light oil vanilla frosting and complete with a sprinkle of cocoa, then serve as a daytime treat or dessert.
Cappuccino Olive Oil cake
Ingredients150ml Filippo Berio Extra Virgin olive oil 250g light soft brown sugar 1/2 tsp salt 2tbsp instant coffee powder 2 tbsp boiling water 1 tsp Prova Gourmet Madagascan vanilla extract 1 tbsp cider vinegar 100ml vegan milk 200g plain flour 25g cornflour 50g ground almonds 1 tsp baking powder |
MethodPreheat the oven to 170°C, gas mark 3. Lightly oil an 18cm spring release cake tin and line the base with greaseproof paper. Dissolve the coffee in boiling water. Beat the Filippo Berio Extra Virgin olive oil and sugar together until well combined, then add the Prova Gourmet Madagascan vanilla extract, vinegar, coffee and milk. Mix well until combined. In a large bowl, mix together the flour, ground almonds, baking powder and salt. Gradually stir in the olive oil mixture and mix gently until combined. Spoon into the prepared tin and bake for about 45 - 50 minutes, until firm and springy to the touch or until a skewer inserted into the centre comes out clean. If the top becomes too brown, cover with foil. Leave in the tin for 5 minutes, then turn out onto a cooling rack and allow to cool completely. Remove the greaseproof paper. |
Frosting
Ingredients200ml Filippo Berio Mild and Light Olive Oil 250g icing sugar |
MethodMeanwhile, sieve the icing sugar into a bowl and gradually beat in the Filippo Berio mild and light olive oil and Prova Gourmet Madagascan vanilla extract until smooth and creamy. |
Assembly
IngredientsIrca cocoa powder for dusting |
MethodPlace the cooled cake onto a plate. Smooth the frosting over the top of the cake and dust with Irca cocoa powder. |
Courtesy of Filippo Berio
