100 ml Azada Olive Oil & Crushed Orange
120 grams ground almonds
100 grams dark chocolate, broken into pieces
100 grams brown sugar
2 large eggs
2 tablespoons cocoa powder
1 tablespoon vanilla extract
2 teaspoons honey
½ teaspoon cinnamon powder
100 grams mascarpone
100 ml single cream
1 teaspoon Madagascan bourbon vanilla extract
250 grams cherries /strawberries / blackberries / blueberries / black mulberries (any type of berry)
Grease the base and sides of a 9 inch springform tin with a loose base and line with greaseproof paper.
Preheat the oven to 160°C / 320°F / gas mark 3.
Put Azada’s Olive Oil & Crushed Orange, chocolate, honey and vanilla in a large heatproof bowl, set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir occasionally until melted.
Remove from the heat and allow to cool for 5 minutes. Next, whisk in the eggs to make a luscious, glossy batter and set aside.
In a separate bowl, combine the ground almonds, sugar, cinnamon and the cocoa, mix well ensuring there are no lumps and add to the chocolate batter, stirring to combine.
Pour the batter into the greased tin and gently shake the tin to create a smooth top. Bake in the oven for 30 minutes or when a skewer comes out clean when inserted into the frangipane. Allow to completely cool, before removing from the tin.
To serve: Whisk the mascarpone, cream and vanilla extract together until smooth and thick. Spread the cream over the frangipane with a spoon and top with sun-ripened, ruby red cherries. Sprinkle with a dusting of icing sugar and serve.
100 ml (€65,00€/ 1000ml)
This hamper showcases our most fantastic flavoured olive oils and our classic extra virgin olive oil obtained from sweet and fruity arbequina olives.
This hamper showcases our most fantastic organic flavoured olive oils including our olive oil crushed with fresh chillis, olive oil crushed with fresh garlic, olive oil crushed with fresh lemon and olive oil crushed with fresh basil
225 ml (€46,67€/ 1000ml)