• 165ml light olive oil
• 300g ground almonds
• 70g cacao powder @adunaworld or cocoa powder
• 150g dark brown sugar
• 2 tsp vanilla extract
• 125ml boiling water
• 1/4 tsp sea salt
• 1 tsp mixed spice
• 1 tsp cinnamon
• 3 eggs or 3 flax eggs if vegan
• 1/4 cup sour cherries-optional
• Handful of raspberries
• Icing sugar for dusting
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round cake tin and line with nonstick baking paper.
2 Add all the ingredients into a large bowl except the eggs, add the water and mix until combined.
3 Crack in the eggs one at a time, whisking until batter is smooth.
4 Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean. Check at 30 minutes.
5 Allow cake to cool in the tin for 10 mins before removing and transferring to a wire rack. Serve whilst still warm as a pudding or leave to cool.
6 Top cake with raspberries and dust with icing sugar.
7 Serve with some creme fraiche or yoghurt.