Hazelnut Olive Oil Cake (GF, DF)
User Reviews
4.8
Hazelnut Olive Oil Cake (GF, DF)
Description
This cake combines hazelnut meal with baking soda, lemon zest, and salt for a flavorful dry base. Olive oil, eggs, and caster sugar are beaten together until pale and thick before folding in the dry ingredients gently. The batter is poured into a greased and lined springform pan and baked at a moderate temperature for 45 minutes. The cake puffs up but settles as it cools, developing a rustic shape with higher edges.
The olive oil adds moisture with a subtle fruity note, while the ground hazelnuts provide a rich nuttiness and texture. The lemon zest and vanilla enhance the flavor profile. The cake's structure is tender yet firm enough to slice, with a lightly crisp exterior. Toasted hazelnuts can be used as a topping for added crunch and decoration.
This cake can be served plain or dusted with icing sugar and accompanied by crème fraîche or a similar topping. It keeps well for several days when stored in an airtight container, with refrigeration recommended in hot climates to maintain freshness. Measuring by weight is important for consistency, though this cake tolerates minor variations.
Ingredients
- 150g / 5oz hazelnut meal ground hazelnut, sub almond meal, Note 1, 1 3/4 cups firmly packed
- 1/2 tsp baking soda sifted (Note 2, or bicarbonate soda
- lemon finely grated (about 2 teaspoon or so, zest of 1
- Pinch salt
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil (Note 3)
- 1 cup caster sugar sub ordinary/granulated sugar, aka superfine sugar
- 3 egg at room temperature (Note 4, large
- 2 tsp vanilla extract
Optional decoration:
- 1/4 cup hazelnut toasted then roughly chopped (Note 5, whole
- icing sugar for dusting, also called confectioners' sugar
- crème fraîche (dollop for company)
Instructions
- 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)
- Dry ingredients: In a medium bowl, mix the hazelnut meal, baking soda, lemon and salt.
- 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).
- Add vanilla and beat on speed 1 for 10 seconds.
- Mix in dry: Add the Dry ingredients and mix in gently using a rubber spatula.
- 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.
- 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!
- Decorate: Sprinkle with hazelnuts and dust with icing sugar, if desired. Serve fully cool.
Notes
- Hazelnut meal is ground hazelnuts; almond meal can be substituted if needed.
- Measure hazelnut meal by packing firmly into measuring cups or preferably use a scale for accuracy.
- Baking soda provides better rise than baking powder but either can be used.
- Use room temperature large eggs for proper aeration.
- Toast hazelnuts at 180°C (350°F) for 10 minutes, shaking pan occasionally.
- Grease and line a springform pan to ensure easy cake removal; refrigerate if using a standard pan to firm cake before removing.
- Store cake in an airtight container for up to 3 days, refrigerate in hot weather.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241cal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 16mg | 1% |
| Potassium | 17mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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