Nut cake with chocolate and olive oil
8 servings
20 minutes
Nut cake with chocolate and olive oil is a refined treat of Greek cuisine, combining rich nutty notes with velvety chocolate glaze. Historically, nuts have held an important place in Greek desserts, and the use of olive oil adds tenderness and lightness to the baked goods. The cake has a soft structure and a cinnamon aroma that harmonizes with the depth of dark chocolate. It is perfect for festive gatherings, creating a warm atmosphere and delighting guests with its rich flavor. The honey and cream glaze adds a subtle sweetness, making it truly an unforgettable treat. Serve the cake chilled to highlight its silky texture and flavor richness.
1
Preheat the oven to 160–170 degrees.
2
For the test, mix olive oil, fresh cream, milk, and eggs. Add flour previously mixed with baking powder, sugar, cinnamon, and nuts.
- Extra virgin olive oil: 120 ml
- Milk: 50 ml
- Cream: 100 ml
- Sugar: 200 g
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Baking powder (raising agent): 1 tablespoon
- Ground cinnamon: 1 tablespoon
- Crushed walnuts: 250 g
3
Pour the batter into a greased baking pan with olive oil and bake for about 45 minutes.
- Extra virgin olive oil: 120 ml
4
Take the dough out of the oven and let it cool.
5
For the glaze, break the chocolate into pieces. Mix the cream with honey and bring to a boil. Pour the hot mixture over the chocolate and stir thoroughly until smooth, until the chocolate is completely melted.
- Dark chocolate 55%: 300 g
- Honey: 1 tablespoon
- Cream 30% fat: 350 g
6
Pour the mixture over the prepared, cooled cake and spread it evenly over the surface.
7
Put it in the fridge to cool down.
