Chocolate & olive oil cake

Makes 8-9 slices 2 egg whites 85ml olive oil 45g cocoa powder 65ml boiling water 250g dates, soaked in hot water 75g ground almonds 25g plain flour ½ tsp baking powder 1 tsp vanilla essence

PREHEAT the oven to 180c/fan 160c/gas 4. Using an electric hand whisk or a freestanding mixer, whisk together the eggs and the oil for around 5 minutes, until pale and thick. Meanwhile, make a paste with the cocoa and boiling water and set aside. Whizz the soaked dates in a food processor to make a date puree. Mix the rest of the ingredients, as well as the date puree and the cocoa paste, into the egg and oil mixture and combine well. Line a 20cm cake tin and pour in the batter. Bake in the oven for approximately 25 minutes. It will be cooked, but still quite moist inside. Slice and serve warm or cold.