Storing Chocolate Olive Oil Cake

Our answer

Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) can be made gluten- free, with almonds, or with regular plain (all-purpose) flour. The gluten-free version will keep for 2-3 days in an airtight container in a cool place. The plain flour version will keep for 3-4 days in an airtight container.

Both types of the cake can also be frozen. Wrap the whole cake in a double layer of clingfilm and a layer of foil and freeze for up to 3 months. If you prefer to freeze individual slices then wrap each slice in a piece of clingfilm and stack in resealable containers. Freeze for up to one month. The slices will thaw at room temperature in 1-2 hours and the whole cake in 3-4 hours.