Hazelnut Olive Oil Cake
A delightful gluten-free and dairy-free cake made with rich hazelnuts and fruity olive oil for a moist texture and impressive flavor.
Ingredients
Dry Ingredients
- 150 g hazelnut meal (1 3/4 cups firmly packed) Ground hazelnut, can substitute with almond meal
- 1/2 tsp baking soda / bicarbonate soda, sifted
- 1 unit zest of 1 lemon, finely grated (about 2 teaspoons or so)
- 1 pinch salt
Wet Ingredients
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil
- 1 cup caster sugar / superfine sugar (can use ordinary/granulated sugar)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
Toppings
- 1/4 cup whole hazelnuts, toasted then roughly chopped
- Icing sugar / confectioners' sugar, for dusting
- Crème fraîche, dollop for serving
Instructions
Preparation
- Preheat the oven to 170°C / 340°F (150°C fan). Grease a 20 cm / 8" springform pan with olive oil, line it with baking paper, and then grease the paper.
- In a medium bowl, mix 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 with a handheld beater on speed 7, until pale and thick (like pouring cream).
- Add vanilla extract and mix on speed 1 for 10 seconds.
- Gently mix in the dry ingredients using a rubber spatula.
Baking
- Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up during baking but may collapse slightly as it cools.
- Allow the cake to fully cool in the pan before removing it from the springform.
- Optionally, decorate with toasted hazelnuts and dust with icing sugar. Serve only when fully cool.
Notes
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge for up to a week, bringing it back to room temperature before serving.