Ingredients:

• 4 Large Eggs 
• 1 Cup Caster Sugar 
• 1 Cup Brown Sugar 
• 1 Cup Pure Honey 
• 1 Cup Extra Virgin Olive Oil (EVOO) 
• 1tsp Pure Vanilla Extract 
• 2 cups Freshly Brewed Coffee 
• 3¾ Cups All-Purpose Flour 
• 1tbsp Dutch Processed Cocoa powder 
• 1 tsp Baking Powder 
• 1 tsp Baking Soda 
• 1 tsp Fine Sea Salt 
• ½ tsp Cinnamon 
• ½ tsp Ground Ginger 
• ½ tsp Allspice 
• Extra Virgin Olive Oil spray (EVOO)
• Powdered sugar for dusting over the finished cake

 Method:

1. Preheat your oven to 170°C in fan-forced mode.

2. Prepare a large angel food tin by generously spraying it with EVOO cooking spray. Then, line the bottom and sides of the tin with appropriately-sized pieces of baking paper. Give the tin one final coating of EVOO cooking spray.

3. In a large bowl, sift together the following dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Stir them well to combine.

4. In the bowl of a stand mixer (or use a separate large bowl with a handheld electric whisk), combine the eggs, sugars, honey, olive oil, and vanilla extract. Mix at medium speed for 5-10 minutes until the mixture lightens in color and increases in volume.

5. Reduce the mixer speed to low and gradually add all of the dry ingredients to the wet mixture. Once the dry ingredients are fully incorporated, add the coffee and mix until everything is just combined without any lumps.

6. Pour the batter into the prepared cake pan.

7. Bake in the preheated oven for 60-75 minutes. To check if the cake is done, insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready.

8. Allow the cake to cool in the pan for 20-25 minutes.

9. After cooling, carefully remove the cake from the pan and let it cool completely on a wire rack.

10. Once the cake has fully cooled, transfer it to a serving plate or another wire rack. Remove the baking paper and dust the cake with powdered sugar.

 Note: This recipe is Kosher.

Lainie Cadry is a registered nurse working in the sphere of Paediatrics. Her passion for health and wellbeing is also seen in her cooking where Lainie reimages the traditional recipes of her diverse Jewish cultural heritage with a fun, nourishing and soulful approach. At 20 years old, Lainie was the youngest to be published in the Monday Morning Cooking Club’s third cookbook, “It’s Always About the Food” and has since contributed to further cookbooks and publications. In 2017, Lainie launched her Instagram account “lainieskitchen” where her community of followers can find her recipes, tablespaces and entertaining ideas. Check out Lainie's Instagram here.