Olive oil cake, half almond flour

Almond flour adds some nice flavor and crumb.

Inspired by Nik Sharma

• 1 cup [120 g] almond flour

• 1 cup [140 g] all-purpose flour

• 1 tsp baking powder

• 1/4 tsp fine sea salt

• 1 cup [180 g] chopped semisweet chocolate (70% cacao) or go easy on yourself and use good quality chocolate chips

• 3 large eggs (room temperature preferred)

• 1 1/2 cups [250 g] sugar

• 2/3 cup [240 ml] whole milk or half and half (room temperature preferred)

• 3/4 cup [180 ml] extra-virgin olive oil. Choice of oil impacts flavor. Fruity and light or peppery. This is where to use a higher quality oil.

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1. Preheat your oven to 350°F.

2. Grease a 9-inch round baking pan with olive oil and line the bottom with parchment paper.

3. In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.

4. Melt the chopped chocolate in a double boiler or other heatproof bowl set over simmering water or in the microwave in short bursts. Let it cool slightly.

5. In a large mixing bowl, whisk the eggs until just starting to bubble.

6. Add sugar in 1/4-1/3 cup increments and continue to beat until pale and fluffy.

7. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated.

8. Stir in the milk.

9. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.

10. Drizzle the melted chocolate across the top of the bowl while gently folding into the batter. You’re looking to have chocolate stripes, not mixed in chocolate.

11. Pour the batter into the prepared pan.

12. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

13. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

14. Powdered sugar could be used to decorate the top.