Chocolate, Lake Moodemere Shiraz and Walnut Cake.
LAKE MOODEMERE Estate chef Jarrod Smith shares his recipe for Chocolate, Lake Moodemere Shiraz and Walnut Cake.
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Ingredients
Fills a 24-centimetre round cake tin.
- 300g olive oil
- 100g cocoa
- 250g warmed Lake Moodemere Shiraz
- 300g almond meal
- 300g crushed walnuts
- 2tsp bicarb soda
- 400g caster sugar
- 6 eggs
Method
Line a 24-centimetre round cake tin with baking paper and preheat your oven to 170 degrees.
Mix olive oil and sugar in a stand mixer until well combined.
Once combined add eggs one by one and continue to beat until pale in colour.
Bring the wine to a gentle simmer and mix with cocoa to form a paste. Once all eggs are added, gently beat in the cocoa and wine mix followed by the dry ingredients.
Pour into your lined cake tin and bake for 40 minutes or until a skewer comes out clean.
