This rosemary and olive oil, walnut cake with bittersweet chocolate is fantastic for all occasions! It is incredibly moist, naturally sweetened with honey and the chocolate chunks, add an element of surprise. The rosemary permeates the cake in a beautiful subtle way, truly complementing the nutty olive oil and citrus elements. And it takes me less than ten minutes to get it in the oven!
I like to use a whole chocolate bar and roughly chop it up. This way you get nice big chunks of chocolate, it's just not the same when you use chocolate chips..
2 cups Walnuts
1 cup sunflower seeds
5 tbsp honey
5 tbsp olive oil + extra for greasing tin
2 tbsp fresh rosemary, chopped finely
zest of 1 lemon
1 tsp baking soda
a good pinch of sea salt
100g bittersweet chocolate (I used Green and Blacks 80% dark), roughly chopped
Preheat the oven to 160°C, grease a cake tin with olive oil, or line with baking paper. Place the walnuts and sunflower seeds into a food processor and process until fine. Add all remaining ingredients, reserving 1/3 of the chocolate, pulse until well incorporated. Pour the batter into the prepared cake tin. Sprinkle the reserved chocolate over the top and bake in the oven for 30-40 minutes, or until a skewer comes out clean when inserted. Serve with vanilla whipped cream or yoghurt.