Chocolate olive oil cake

cake

This chocolate olive oil cake is a very rich, moist cake that is a breeze to make, and appeals to adults and children alike. I like to use a peppery Spanish olive oil that gives the cake a bit of a kick – but you can stick with a mild olive oil for a more classic taste.

Chocolate olive oil cake (from a Nigella Lawson recipe)

50g unsweetened cocoa powder

100ml boiling water

1 teaspoon vanilla extract

150g ground almonds

1 teaspoon gluten-free baking powder

a pinch of salt

3 large eggs

200g caster sugar

150ml olive oil

Serves 8 (generous slices) to 16 (dainty slices)

Preheat your oven to 170°C/325°F/gas mark 3.

Measure the cocoa powder into a bowl, then slowly add the boiling water and whisk well until the mixture forms a thick chocolate paste. Add the vanilla extract then set aside to cool.

In another bowl, combine the ground almonds, baking powder and salt.

In a large bowl, beat the eggs and mix in the sugar and olive oil using a handheld or standing electric mixer until the mixture is pale and creamy, about two minutes, then gradually add the chocolate paste and mix well.

Fold in the dry ingredients, then pour the batter into a 23cm springform cake pan, lined and greased (I use ghee but you could also use a bit of oil). Bake for 45-50 minutes, until the sides are firmly set but the top is still slightly springy to the touch. Cool on a rack, then remove from the tin. Insert suitable number of candles.

Courgette (zucchini) with tomato and pancetta

bowl

This ragout of courgette with tomato and pancetta is a substantial side dish that goes well with lamb or chicken, or a firm white fish such as monkfish. It also makes a fabulous topping for pasta, polenta or even bruschetta. I always try to make extra so I can serve it as a side dish one night and a pasta topping later in the week.

I usually don’t bother salting the courgette to release liquid. If your courgette is particularly watery, remove the lid to finish cooking and allow the excess liquid to evaporate.

Courgette (zucchini) with tomato and pancetta (adapted from Alice Waters The Art of Simple Food)

2 tablespoons olive oil

1 medium onion, peeled and diced

100g diced pancetta

2 cloves of garlic, peeled and crushed

500g courgettes (about 3 large or 5 medium), washed and diced

a 400g tin of chopped tomatoes

1 tablespoon fresh oregano leaves, finely chopped (or basil if you prefer)

salt and pepper to taste

Feeds 4-6 as a side dish

Heat the oil in a skillet over medium heat.

When the oil is hot, add the onions and sweat for five minutes. When the onions are beginning to soften, add the diced pancetta and cook for another five minutes, stirring from time to time, until the pancetta has browned slightly. Add the garlic and cook for two minutes stirring constantly, then add the diced courgettes and cook for another five minutes.

Empty the tin of chopped tomatoes into the mixture and bring to the boil. Cover, and simmer for 30 minutes stirring from time to time. Add the oregano and stir through. Add salt and pepper to taste.

Serve immediately or reheat later.

Cranberry amaretti

rack

sheet

These cranberry amaretti are comfortingly rich and nutty, but also have a fresh note coming through from the lemon zest.

rolling

These amaretti are adapted from an Ottolenghi recipe for sour cherry amaretti. I always keep an eye out for Italian biscuits and cakes as I look through my cookbooks, as they often call for ground almonds instead of flour and are frequently gluten and dairy free. I had the idea to swap cranberries for the sour cherries a few years ago when I was looking for Thanksgiving-friendly recipes that were gluten and dairy free – but my family loved these so much that I now make them year round.

plate

Cranberry amaretti (adapted from Ottolenghi: The Cookbook)

180g ground almonds

120g caster sugar

60g dried cranberries

grated zest of 1 lemon (I use a microplane grater for this)

1/4 teaspoon almond extract

pinch of salt

2 large egg whites

approximately 3 tablespoons runny honey

approximately 50g icing sugar

Makes 18-20 amaretti

Preheat your oven to 170°C/325°F/gas mark 3. Line a baking tray with baking parchment.

In a large bowl, combine the ground almonds, caster sugar, cranberries, lemon zest, almond extract and salt.

In another large bowl, beat the egg whites using a hand-held electric mixer or a standing mixer while gradually adding the honey, until they form soft peaks. (I squeeze the honey directly into the eggs whites from the container.)

Gently fold the dry ingredients into the beaten egg whites.

For best results, chill the batter for 3 hours in the refrigerator. This will help the amaretti to keep their shape. But feel free to skip this step – the amaretti may flatten out slightly while cooking but will still be delicious!

Put most of the icing sugar in a shallow bowl or soup plate. Using your hands, form the batter into balls, around the size of golf balls. Roll each ball in the icing sugar, place on the lined baking tray and press the sides with your fingers to make a slight pyramid shape.

Bake for 15 minutes. Cool on a wire rack and dust with the remaining icing sugar. The amaretti will keep for 3-4 days in an airtight container.

Chocolate rice krispie treats

rice krispie treats

Here is a great rainy day project. This recipe is simple enough that very little adult supervision is required. Also, it is not only gluten and dairy free, but also nut free.

Chocolate rice krispie treats

(adapted from Ellen’s South Hampstead Dinners, available from South Hampstead Junior School)

250g golden syrup

25g unsweetened cocoa powder

300g gluten-free puffed rice cereal (we buy Kallo brand)

Makes enough to feed a houseful of kids.

Heat the golden syrup over a low flame in a large heavy bottomed pan or dutch oven. Add the cocoa powder and whisk until smooth.

Remove from the hob and stir in the rice cereal.

Transfer to a lightly-oiled, high-rimmed baking tray, spreading evenly. Refrigerate for one hour or until firmly set.

Cut into squares to serve.