The Ultimate Olive Oil Torte By Posie Hall
Rich, dark and deeply comforting, this torte is what happens when olive oil cake grows up. Created by Posie Hall using Ovette Extra Virgin Olive Oil, it’s all about balance: bittersweet chocolate, fragrant citrus and that unmistakable silkiness olive oil brings to the crumb. With clementines in season, their zest adds brightness and lift, cutting through the depth of the chocolate without overpowering it. It’s elegant but unfussy, perfect slightly warm with a spoonful of crème fraîche - or sliced the next day, when it somehow tastes even better.
200g Caster Sugar
4 Organic Eggs
200g Good Quality Dark Chocolate
200ml Ovette Extra Virgin Olive Oil
200g Ground Almonds
Zest of 1 Clementine
Good Pinch of Flakey Salt
1: Line a 23cm baking tin with parchment paper and preheat the oven at 170 degrees. Weigh out your ingredients in separate bowls so your mixing happens in one fell swoop.
2: Beat the eggs and sugar together with an electric whisk until very pale yellow, thick and custard-like. This should take 5 or so minutes. Meanwhile melt the chocolate in a metal or glass mixing bowl over a pan of gently simmering water until totally melted - leave to cool a little.
3: Gently incorporate the melted chocolate into your pillowy sugar and eggs and then the olive oil, mix again with the electric whisk. Now add the dry ingredients (salt, ground almond and clementine zest) and mix gently until fully incorporated.
4: Pour into the lined tin and bake for 20-25 minutes firm with a gentle wobble in the middle. Leave to cool and have with creme fraiche and a clementine slither.
Ovette
