Hazelnut Olive Oil Cake (GF, DF)

Name: Hazelnut Olive Oil Cake (GF, DF)
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 150 g / 5oz hazelnut meal (1 3/4 cups firmly packed) ((ground hazelnut, sub almond meal, Note 1)); 1/2 tsp baking soda / bicarbonate soda (, sifted (Note 2)); Zest of 1 lemon (, finely grated (about 2 teaspoon or so)); Pinch of salt; 1/2 cup + 1 1/2 tbsp extra-virgin olive oil ((Note 3)); 1 cup caster sugar / superfine sugar ((sub ordinary/granulated sugar)); 3 large eggs (, at room temperature (Note 4)); 2 tsp vanilla extract; 1/4 cup whole hazelnuts (, toasted then roughly chopped (Note 5)); Icing sugar / confectioners' sugar (, for dusting); Crème fraîche ((dollop for company))

Recipe video above: This is the Lemon Olive Oil cake from a delightful cookbook called "Just Desserts" by Charlotte Ree (Amazon here). I've taken the liberty of renaming it because I enjoy the hazelnut flavour so much, I wanted to headline it. So I did!Personally, olive oil in desserts

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium ⭐ 4.9 (47) 👁️ 30 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

12 servings

150 g / 5oz hazelnut meal (1 3/4 cups firmly packed) ((ground hazelnut, sub almond meal, Note 1))
1/2 tsp baking soda / bicarbonate soda (, sifted (Note 2))
Zest of 1 lemon (, finely grated (about 2 teaspoon or so))
Pinch of salt
1/2 cup + 1 1/2 tbsp extra-virgin olive oil ((Note 3))
1 cup caster sugar / superfine sugar ((sub ordinary/granulated sugar))
3 large eggs (, at room temperature (Note 4))
2 tsp vanilla extract
1/4 cup whole hazelnuts (, toasted then roughly chopped (Note 5))
Icing sugar / confectioners' sugar (, for dusting)
Crème fraîche ((dollop for company))

Steps

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.