Name: Hazelnut Olive Oil Cake (GF, DF) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, or substitute almond meal); 1/2 tsp baking soda / bicarbonate soda, sifted; Zest of 1 lemon (finely grated, about 2 teaspoons); Pinch of salt; 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; 1/4 cup whole hazelnuts, toasted then roughly chopped; Icing sugar / confectioners’ sugar, for dusting; Crème fraîche, for serving (optional)

Ingredients

150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, or substitute almond meal)

1/2 tsp baking soda / bicarbonate soda, sifted

Zest of 1 lemon (finely grated, about 2 teaspoons)

Pinch of salt

1/2 cup + 1 1/2 tbsp extra-virgin olive oil

1 cup caster sugar / superfine sugar (substitute ordinary/granulated sugar)

3 large eggs, at room temperature

2 tsp vanilla extract

1/4 cup whole hazelnuts, toasted then roughly chopped

Icing sugar / confectioners’ sugar, for dusting

Crème fraîche, a dollop for serving

Instructions

Step 1: 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 and grease the paper as well.

Step 2: In a medium bowl, mix together the hazelnut meal, sifted baking soda, lemon zest, and a pinch of salt.

Step 3: In a large bowl, beat the olive oil, eggs, and sugar for 2 to 3 minutes on high speed, until the mixture becomes pale and thick, similar to pouring cream.

Step 4: Add the vanilla extract and beat briefly on low speed for about 10 seconds to combine.

Step 5: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.

Step 6: Pour the batter into the prepared pan and bake for 45 minutes. The cake will rise significantly in the oven but will collapse slightly as it cools.

Step 7: Let the cake cool completely in the pan before releasing it from the springform. This cake has rustic edges and a flatter center, offering a perfect balance of textures.

Step 8: Decorate by sprinkling with chopped hazelnuts and dusting with icing sugar. Serve fully cool with a dollop of crème fraîche if desired.

Tips & Variations

For a different nutty flavor, substitute almond meal instead of hazelnut meal.

Ensure eggs are at room temperature to help the batter emulsify and rise properly.

Serve with fresh berries for added freshness and color.

If you prefer a less dense cake, gently whisk the egg whites separately and fold them in for extra airiness.

FAQs

Can I use a different type of oil instead of olive oil?

Yes, but extra-virgin olive oil adds a distinct fruity flavor that complements the hazelnuts. A mild-flavored oil like avocado or light vegetable oil can be used but will alter the taste slightly.

Is this cake suitable for a gluten-free diet?

Absolutely. This recipe uses hazelnut meal instead of flour, making it naturally gluten-free. Just ensure any other ingredients you use are free from gluten contamination.