Description
This Hazelnut Olive Oil Cake is a moist, gluten-free, and dairy-free dessert that highlights the rich nutty flavor of hazelnut meal combined with the fruity notes of extra-virgin olive oil. With a fragrant lemon zest and a tender crumb, this cake is a rustic treat perfect for any occasion, topped with toasted hazelnuts and a dusting of icing sugar, and traditionally served with a dollop of crème fraîche.
Ingredients
Scale
Dry Ingredients
- 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut; almond meal can be substituted)
- 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; ordinary granulated sugar can be substituted)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
For Topping
- 1/4 cup whole hazelnuts, toasted then roughly chopped
- Icing sugar (confectioners’ sugar) for dusting
- Crème fraîche (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your 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 (parchment) paper. Grease the paper as well to ensure the cake releases easily.
- Mix Dry Ingredients: In a medium bowl, combine the hazelnut meal, sifted baking soda, finely grated lemon zest, and a pinch of salt. Mix well to evenly distribute all dry components.
- Beat Wet Ingredients: In a large bowl, use a handheld beater at speed 7 to beat the olive oil, eggs, and caster sugar together for 2 to 3 minutes until the mixture becomes pale and thick, resembling the consistency of pouring cream.
- Add Vanilla Extract: Reduce the beaters to speed 1 and mix in the vanilla extract for about 10 seconds until incorporated.
- Combine Dry and Wet Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula, mixing just enough to combine and maintain the airiness of the batter.
- Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45 minutes. The cake will rise dramatically during baking but will collapse slightly as it cools.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before carefully releasing the springform. The cake should have rustic higher edges and a flatter center, with a texture featuring meringue-like edges and a denser brownie-like middle.
- Decorate and Serve: Sprinkle the toasted chopped hazelnuts over the cooled cake and dust with icing sugar if desired. Serve with a dollop of crème fraîche alongside for a delicious finish.
Notes
- You can substitute hazelnut meal with almond meal if hazelnuts are unavailable.
- Ensure the baking soda is sifted to avoid clumps in the batter.
- Use high-quality extra-virgin olive oil for the best flavor.
- Eggs should be at room temperature to help the batter reach the correct consistency when beaten.
- Toast the whole hazelnuts before chopping to enhance their flavor and crunch.
- Greasing both the pan and the parchment helps with easy cake removal.
- This cake is naturally gluten-free and dairy-free, but always check labels if substitutions are made.
