Healthier chocolate cake: Recipe by TV chef Jason Atherton
Healthier baked foods have seen a huge spike in demand in recent years. With health food companies bringing out alternatives for cakes and chocolate, it is no wonder that people are turning to try and eat healthier. Jason Atherton, who is a regular chef on TV shows like Saturday Kitchen and Great British Menu has shared his chocolate cake recipe which contains one surprising ingredient.
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When the word ‘olive oil’ comes to mind, a chocolate cake isn’t the first thing associated with it.
However, olive oil has many proven benefits including being rich in antioxidants and it can be used to bake a cake, making it nice and gooey.
Olives can be pressed to extract their oil, providing a base for many cooking recipes.
Healthline suggests that olive oil is the healthiest fat on earth and it can help reduce inflammation, reduce cholesterol, improve blood vessel health and help lower blood pressure.
Therefore combining with a tasty delicious chocolate cake makes for a guilt-free pudding or snack.
Olive oil is rich in monounsaturated fat, which if used instead of a saturated fat like butter, has been shown to reduce the risk of heart disease and ease inflammation.
Be sure to use a mild olive oil as some oils can change the flavour of the cake.
You can also opt for an extra-virgin oil for maximum antioxidant power, but a mild olive oil will work just as fine.
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Jason Atherton’s Recipe:
• 120ml good olive oil
• 6 oz caster sugar
• 3 large eggs
• 60g cocoa powder
• 150g self-raising flour
- Firstly preheat the oven to 180 degrees
- Then, whisk the eggs using a hand mixer of whisk
- Then add the olive oil and caster sugar and mix
- Add the cocoa powder and self-raising flour until fully combined
- Pour into a grease and lined thin
- Bake for 45 minutes or until golden brown
- The olive oil will give this cake a rich moistness that will create the perfect gooey bake.
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You can also use olive oil when baking muffins or banana bread to create the perfect moist bake.
Sainsbury’s Olive oil blueberry and lemon muffins
• 375g self-raising flour
• 1/4 tsp baking powder
• 125g caster sugar
• 225ml whole milk
• 125ml extra-virgin olive oil
• 2 large eggs
• finely grated zest of half lemon
• 200g blueberries
• Demerara sugar, to sprinkle
- Preheat the oven to 190 degrees and line the holes of a 12 cup muffin tin with muffin cases
- Mix the flour, baking powder and caster sugar in a large bowl
- Lightly whisk the milk, olive oil and eggs together in a jug
- Pour the egg mixture into the bowl and gently mix with a balloon whisk until half combined
- Add the lemon zest and blueberries and fold in carefully and quickly using a large spoon
- Spoon the mixture into the muffin tins
- Sprinkle to muffins with the Demerara sugar
- Bake in the oven for 25-30 minutes or until golden brown.
Many recipes now incorporate olive oil into their bakes because of the health benefits that are associated with the oil.
The oil is used in many diets for slimmers to try and lose weight including the Mediterranean diet.
Benefits of olive oil including low blood pressure, reduces the risk of heart disease and eases inflammation.
Olive oil has links to weight loss so putting it in a homemade cake makes for the perfect guilt-free treat.
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