GLUTEN-FREE CHOCOLATE CAKE WITH ALMOND-AND-DATE FROSTING

For the cake: good-quality cocoa powder 50 g; boiling water 1/2 cup; vanilla paste

2 t; olive oil 1/2½cup, plus 2 T; caster sugar 200 g; l arge free-range eggs 3; ground almonds 150 g; bicarbonate of soda 1/2 t; salt a pinch.

For the frosting: boiling water 1/2 cup; pitted Zamli dates

200 g; almond butter 250 g; maple syrup 2 T ( optional); toasted almond flakes 50 g; Woolworths edible gold shimmer, to decorate ( optional)

1 Preheat the oven to 170°C. Grease and li ne an 18 cm springform cake tin with baking paper. 2 Sift the cocoa powder into a bowl and add the boiling water. Whisk until a smooth paste is formed. Add the vanilla paste and allow to cool slightly.

3 In a separate bowl, combine the olive oil, caster sugar and eggs. Using an electric mixer, beat until light, fluffy and pale in colour. 4 Pour in the cocoa mixture and mix to combine. Add the remaining dry ingredients and fold in gently until combined. 5 Pour the cake mixture into the tin and bake for 45 minutes, or until the sides are set and the middle is slightly wet. A cake tester should come out almost clean. Allow to cool.

6 To make the frosting, pour the boiling water over the dates and allow to soften for a few minutes. Transfer the dates to a blender with the remaining ingredients and blend until smooth. Dollop big spoonfuls of frosting over the cake and top with toasted almond flakes and edible gold shimmer, if using.

Keen to make this? Visit taste. co.za to watch the video.