Chocolate, Olive Oil And Almond Bundt Cake

Prep Time

1 hour + cooling

Cooking Time

55 minutes


8 People

This show stopping cake is made with rich and peppery Zaytoun extra virgin olive oil and sweet whole almonds, paired with intense Divine 70% Dark Chocolate for a deliciously moist cake with an unforgettable flavour. (You’ll need a Bundt tin for this recipe)


For the cake
  • 250g plain flour
  • 100g Zaytoun Fairtrade whole almonds
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon (optional)
  • 1/2 tsp salt
  • 2 large eggs
  • 160g soft light brown sugar
  • 160g Greek yoghurt
  • 120ml whole milk or orange juice
  • 60ml Zaytoun Organic Extra Virgin Olive Oil
  • 100g Divine 70% Dark Chocolate, finely chopped
  • A little butter and flour to grease the Bundt tin
For the chocolate glaze
  • 100g Divine 70% Dark Chocolate, finely chopped
  • 120ml double cream
  • 1 tbsp Fairtrade golden syrup or honey
  • A little milk to thin the glaze, if needed
To decorate
  • 50g Divine 70% Dark Chocolate
  • Handful Zaytoun Fairtrade whole almonds, roughly chopped



Preheat your oven to 180C. Use a pastry brush to carefully grease a Bundt tin with a little softened butter. Add a little flour, shake to cover the tin, and tip out any excess.


Grind the almonds in a food processor with a spoonful of flour until finely ground.


Put the flour, ground almonds, baking powder, bicarbonate of soda, ground cinnamon and salt in a large bowl. Mix together with a fork.


Put the olive oil and sugar in the bowl of your stand mixer and whisk together until the sugar no longer feels gritty, scraping the bottom and sides of the bowl as needed.


Add the eggs and whisk them in for a couple of minutes.


Mix the yoghurt and milk together then add to the stand mixer and beat everything together to combine.


Pour all the wet ingredients into the bowl containing the dry ingredients and fold together with a spatula, making sure there are no dry pockets in the batter.


Fold in the chopped chocolate and pour the batter into the prepared tin. Level and bake for 50-55 minutes, or until the cake is coming away from the sides of the tin and a skewer inserted in the centre comes out clean.


Cool in the tin for half an hour and carefully turn out onto a wire rack. Leave to cool completely before adding the chocolate glaze.


Make the chocolate glaze. Put the chocolate in a bowl. Heat the cream and golden syrup in a small saucepan until small bubbles appear around the edge of the pan. Do not allow it to boil.


Pour the hot cream over the chocolate and leave to stand for a couple of minutes. Slowly stir together with a balloon whisk, starting from the centre and slowly increasing the stirring motion until the chocolate melts and forms a glossy glaze. If the glaze is too thick, add a little warm milk, a tablespoon at a time, until it reaches the right consistency.


Use a spoon to drizzle the glaze over the cake, letting it drip over the sides. You might not need to use all of it.


Use a potato peeler to shave curls off a bar of Divine chocolate and use them to decorate the cake along with a handful of chopped almonds.


This cake is best eaten within a couple of days of baking.