4.8 from 74 votes
Hazelnut Olive Oil Cake (GF, DF)
Hazelnut Olive Oil Cake is a gluten-free, dairy-free cake made with ground hazelnuts, olive oil, eggs, and sugar. It has a rustic texture with crisp edges and a dense, tender crumb flavored with lemon zest and vanilla. The cake rises during baking then gently collapses, producing a moist interior and delicate meringue-like crust, suitable for those avoiding gluten and dairy.
Prep Time
15 mins
Cook Time
45 mins
Servings:
12
Calories:
241 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 241
% 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.