Hazelnut Olive Oil Cake (GF, DF)
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.82 out of 5 stars
(37)
Ingredients
12 servings
- 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, sub almond meal, Note 1)
- 1/2 tsp baking soda / bicarbonate soda (, sifted (Note 2)
- Zest of 1 lemon (, finely grated (about 2 teaspoon or so)
- Pinch of salt
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil (Note 3)
- 1 cup caster sugar / superfine sugar (sub ordinary/granulated sugar)
- 3 large eggs (, at room temperature (Note 4)
- 2 tsp vanilla extract
- 1/4 cup whole hazelnuts (, toasted then roughly chopped (Note 5)
- Icing sugar / confectioners' sugar (, for dusting)
- Crème fraîche (dollop for company)
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Preparation
Step 1
Preheat oven to 170°C / 340°F (150°C fan). Grease a 20 cm/8" springform pan with olive oil then line with baking paper (parchment paper), then grease the paper. (Note 6)
Step 2
Dry ingredients: In a medium bowl, mix the hazelnut meal, baking soda, lemon and salt.
Step 3
Beat wet ingredients: In a large bowl, beat the olive oil, eggs and sugar for 2 to 3 minutes on speed 7 of a handheld beater or until it becomes pale and thick (like pouring cream).
Step 4
Add vanilla and beat on speed 1 for 10 seconds.
Step 5
Mix in dry: Add the Dry ingredients and mix in gently using a rubber spatula.
Step 6
Bake 45 minutes: Pour the batter into the prepared pan and bake for 45 minutes. It will puff up dramatically in the oven but it collapses as it cools.
Step 7
Cool: Remove from the oven and allow the cake to fully cool in the pan before releasing from the springform pan. This is a rustic cake that has higher edges and a flatter centre. Perfect proportions, I say: plenty of meringue-like edges and not an overwhelming amount of the rich brownie-like centre of the cake!
Step 8
Decorate: Sprinkle with hazelnuts and dust with icing sugar, if desired. Serve fully cool.
Step 9
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