The Hazelnut Olive Oil Cake is a delightful dessert that brings rich flavors together in a moist, satisfying cake. Perfect for those who want a gluten-free and dairy-free option, this cake is not only delicious but also simple to make. With the nutty taste of hazelnuts and the smoothness of olive oil, it provides a unique twist on traditional cake recipes.
Why Make This Recipe
Making this Hazelnut Olive Oil Cake is a great choice for several reasons. Firstly, it caters to various dietary needs, being both gluten-free and dairy-free. It’s ideal for gatherings where guests may have different food restrictions. Secondly, the use of olive oil adds a lovely depth of flavor while keeping the cake moist. This recipe is also straightforward, making it an excellent option for both beginners and experienced bakers alike. Lastly, its beautiful presentation makes it a standout in any dessert spread.
How to Make Hazelnut Olive Oil Cake
Ingredients
- 150g / 5oz hazelnut meal (about 1 3/4 cups firmly packed; you can substitute with almond meal)
- 1/2 tsp baking soda (sifted)
- Zest of 1 lemon (finely grated, about 2 teaspoons)
- Pinch of salt
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil
- 1 cup caster sugar (substitute with ordinary or granulated sugar)
- 3 large eggs (at room temperature)
- 2 tsp vanilla extract
- 1/4 cup whole hazelnuts (toasted and roughly chopped)
- Icing sugar (for dusting)
- Crème fraîche (for serving)
Directions
- Preheat your oven to 170°C / 340°F (or 150°C for fan ovens). Grease a 20 cm / 8″ springform pan with olive oil, then line it with baking paper and grease the paper as well.
- In a medium bowl, combine the hazelnut meal, baking soda, lemon zest, and a pinch of salt.
- In a large bowl, beat the olive oil, eggs, and sugar for 2 to 3 minutes using a handheld mixer on speed 7 until light and thick.
- Add the vanilla extract and mix on speed 1 for about 10 seconds.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up in the oven, but it will collapse slightly as it cools.
- After baking, let the cake cool in the pan completely before removing it from the springform pan. This rustic cake will have higher edges and a flatter center.
- Once cooled, sprinkle the top with chopped hazelnuts and dust with icing sugar if desired. Serve the cake fully cooled for the best taste.
How to Serve Hazelnut Olive Oil Cake
The Hazelnut Olive Oil Cake is best served at room temperature. You can enjoy it plain or with a dollop of crème fraîche to add a creamy touch. It pairs beautifully with coffee for an afternoon treat or as a delightful dessert after a meal.
How to Store Hazelnut Olive Oil Cake
To store the Hazelnut Olive Oil Cake, keep it in an airtight container at room temperature for up to three days. If you’d like to extend its freshness, you can refrigerate it for about a week. For longer storage, consider freezing individual slices in a well-sealed container or freezer bag for up to three months. Just let it thaw at room temperature before serving.
Tips to Make Hazelnut Olive Oil Cake
- Make sure your eggs are at room temperature for better mixing and texture.
- Use fresh hazelnut meal for the best flavor. If you have whole hazelnuts, you can grind them in a food processor.
- For a burst of flavor, consider adding a splash of orange juice along with the lemon zest.
- Ensure that your baking soda is fresh for optimal rising of the cake.
Variation
You can customize this recipe by adding different toppings such as fresh berries, a drizzle of honey, or even a chocolate ganache. Another variation could be to use different types of nut flour, like almond meal, instead of hazelnut meal for a different flavor profile.
FAQs
1. Can I use regular flour instead of hazelnut meal?
No, this recipe is specifically designed to be gluten-free. If you wish to use regular flour, it will alter the cake’s texture and make it unsuitable for those avoiding gluten.
2. What can I use instead of eggs?
You can substitute eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg) for a vegan option.
3. Can this cake be frozen?
Yes, the Hazelnut Olive Oil Cake can be frozen. Wrap it well and store in the freezer for up to three months.
Enjoy baking and savoring this delightful Hazelnut Olive Oil Cake!
Hazelnut Olive Oil Cake
Ingredients
Dry Ingredients
- 150 g hazelnut meal Can substitute with almond meal
- ½ tsp baking soda Sifted
- 1 whole lemon zest Finely grated, about 2 teaspoons
- pinch salt
Wet Ingredients
- ½ cup extra-virgin olive oil Plus 1 1/2 tbsp
- 1 cup caster sugar Can substitute with ordinary or granulated sugar
- 3 large eggs At room temperature
- 2 tsp vanilla extract
Toppings
- ¼ cup whole hazelnuts Toasted and roughly chopped
- Icing sugar For dusting
- Crème fraîche For serving
Instructions
Preparation
- Preheat your oven to 170°C / 340°F (or 150°C for fan ovens). Grease a 20 cm / 8″ springform pan with olive oil, then line it with baking paper and grease the paper as well.
- In a medium bowl, combine the hazelnut meal, baking soda, lemon zest, and a pinch of salt.
Mixing
- In a large bowl, beat the olive oil, eggs, and sugar for 2 to 3 minutes using a handheld mixer on speed 7 until light and thick.
- Add the vanilla extract and mix on speed 1 for about 10 seconds.
- Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
Baking
- Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up in the oven, but it will collapse slightly as it cools.
- After baking, let the cake cool in the pan completely before removing it from the springform pan. This rustic cake will have higher edges and a flatter center.
- Once cooled, sprinkle the top with chopped hazelnuts and dust with icing sugar if desired. Serve the cake fully cooled for the best taste.
