Description
This Hazelnut Olive Oil Cake is a gluten-free and dairy-free treat that boasts a moist texture and rich nutty flavor. Made with hazelnut meal and extra-virgin olive oil, this cake is lightly sweetened and flavored with lemon zest and vanilla. Perfect for a rustic dessert, it features a slightly puffed meringue-like edge and a dense, brownie-like center. Garnished with toasted hazelnuts and a dusting of icing sugar, it pairs beautifully with a dollop of crème fraîche for a delightful finish.
Ingredients
Dry Ingredients
- 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, substitute almond meal)
- 1/2 tsp baking soda / bicarbonate soda (sifted)
- Zest of 1 lemon (finely grated, about 2 teaspoons)
- Pinch of salt
Wet Ingredients
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil
- 1 cup caster sugar / superfine sugar (can substitute ordinary/granulated sugar)
- 3 large eggs (at room temperature)
- 2 tsp vanilla extract
Topping
- 1/4 cup whole hazelnuts (toasted, then roughly chopped)
- Icing sugar / confectioners' sugar (for dusting)
- Crème fraîche (for serving, optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 170°C / 340°F (150°C fan). Grease a 20 cm (8 inch) springform pan with olive oil, then line it with baking paper and grease the paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the hazelnut meal, sifted baking soda, finely grated lemon zest, and a pinch of salt. Stir to evenly distribute all dry components.
- Beat wet ingredients: In a large bowl, use a handheld electric beater on speed 7 to beat the olive oil, eggs, and caster sugar for 2 to 3 minutes until the mixture turns pale and thick, resembling pouring cream consistency.
- Add vanilla extract: Add the vanilla extract to the wet mixture and beat on speed 1 for about 10 seconds to incorporate.
- Combine dry and wet mixtures: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing carefully to retain air and achieve a smooth batter.
- Bake the cake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 45 minutes. The cake will puff up significantly during baking but will settle as it cools.
- Cool the cake: Remove the cake from the oven and let it cool completely in the pan. Once cool, carefully release the springform sides. The cake will have rustic uneven edges and a flat center.
- Decorate and serve: Sprinkle the toasted, roughly chopped hazelnuts on top of the cooled cake. Dust lightly with icing sugar if desired. Serve with a dollop of crème fraîche for added richness.
Notes
- The hazelnut meal can be substituted with almond meal if hazelnuts are unavailable.
- Sift the baking soda to avoid lumps and ensure even distribution.
- Extra-virgin olive oil adds a fruity depth but milder olive oils may be used if preferred.
- Using room temperature eggs helps in achieving a smooth, pale batter when beaten.
- Toast the whole hazelnuts in a dry pan or oven until golden to enhance flavor before chopping.
- Greasing and lining the pan with baking paper prevents the cake from sticking and helps with easy removal.
- The cake has a higher edge with a meringue-like texture and a denser center inspired by brownie consistency, typical of rustic cakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European