1 Preheat oven to 175°C. Grease
a 23 × 13 × 7cm loaf tin with the oil
spray and dust with flour. In a large
bowl, whisk together the cocoa
powder, 100g of the sugar and 80ml
water until well blended. Set aside.
In another bowl, combine the flour
and baking powder. 2 In the bowl of
a stand mixer fitted with the whisk
attachment, beat the remaining
sugar, the oil and vanilla until
well-combined. Add the eggs, one at
a time, beating after each addition.
Continue beating for another 3–5
minutes, until the mixture is thick
and pale. Stop the mixer and add
one third of the flour mixture. Beat
on low speed until just blended. Stop
the mixer again and add 125ml of
the almond milk (see note). Beat
until just blended. Repeat with
another^1 ⁄ 3 of the flour, another
125ml of the almond milk, and then
the remaining flour, beating the
mixture after each addition. 3 Add
3 cups of the batter to the cocoa
mixture and mix well. Pour^1 ⁄ 3 of
the plain batter into the prepared
tin and top with^1 ⁄ 3 of the chocolate
batter. Continue adding the batter
in layers until both mixtures are
used. 4 Bake for 1 hour, or until a
skewer inserted in the middle of
the cake comes out clean. Leave
the cake to cool in the tin, then
turn it out onto a platter. Serve
with fresh raspberries.MARBLE CAKE
SERVES 10–12olive oil spray, for greasing
450g plain flour, plus extra for dusting
60g Dutch (unsweetened) cocoa powder
500g caster sugar
2 tsp baking powder
250ml extra virgin olive oil
1 tsp natural vanilla extract
5 cold eggs
fresh raspberries, to serve
HOMEMADE ALMOND MILK
155g almonds, soaked
overnight in cold water
dash of natural vanilla extract
1 medjool date, stone removedNOTE
To make the almond
milk, drain and rinse
the almonds. Combine
them with the vanilla,
date and 750ml water
in a blender. Blitz until
smooth, then strain
through a nut milk bag
or fine-meshed sieve
lined with muslin. Nut
milk will keep for
4–5 days, refrigerated
in an airtight container.FOOD