Ingredients

Steps

• Preheat the oven to 170°C, grease a 23cm tin, and line with parchment.
• Whisk cocoa powder and boiling water into a smooth paste and add vanilla extract.
• Combine ground almonds, bicarbonate of soda, and salt in a separate bowl.
• Beat sugar, olive oil, and eggs for three minutes until thick and pale.
• Slowly mix the cocoa paste and almond mixture into the egg cream.
• Pour batter into the tin and bake for 40 to 45 minutes.
• Cool for 10 minutes on a rack before removing from the tin.