Adapted from a recipe on the back of a balsamic vinegar bottle, Linda Collister, author of the aptly named cookbook Divine: Heavenly Chocolate Recipes With a Heart, recommends serving this superlative cake with mascarpone cheese and ripe figs. The olive oil and balsamic vinegar make this Mother’s Day cake an especially delectable treat.
Ingredients:
1 cup Divine or other cocoa powder of your choice
2-1/4 cups all-purpose flour
2 teaspoons baking powder
A good pinch of salt
1-3/4 cups caster sugar (superfine sugar)
1 cup LunaOlivo Mission olive oil
1-1/4 cups warm water
2 tablespoons LunaOlivo Portofino balsamic vinegar
1 tablespoon white wine vinegar
Mascarpone and ripe figs to serve
Directions:1. Heat oven to 350 degrees F. Sift cocoa, flour, baking powder, salt and sugar into a mixing bowl. In a measuring jug, whisk oil and water, and pour over flour mixture. Stir well with a wooden spoon until thoroughly combined.
2. Add balsamic and wine vinegars and stir until mixed. Spoon into a greased 9-inch springform pan. Bake for 40 minutes or until firm to the touch but still soft in the center. Turn off oven and leave cake inside for another 10 minutes.
3. Remove cake from oven and set on a wire cooling rack for 30 minutes. Remove sides of the springform pan and serve with mascarpone and ripe figs. The cake can also be left to cool completely then stored in an airtight container. It is best eaten warm and within two days.
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