Hazelnut Olive Oil Cake
A delightful and moist cake featuring the rich flavors of hazelnuts and olive oil, perfect for gluten-free and dairy-free diets.
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.
Notes
Best served at room temperature, plain or with a dollop of crème fraîche. Pairs well with coffee. Store in an airtight container at room temperature for up to three days, refrigerate for about a week, or freeze individual slices for up to three months. Let thaw at room temperature before serving.