Description

This Hazelnut Olive Oil Cake is a moist, gluten-free and dairy-free dessert featuring ground hazelnuts and extra-virgin olive oil for a rich, nutty flavor and tender crumb. Lightly scented with lemon zest and vanilla, it’s topped with toasted hazelnuts and a dusting of icing sugar, making it a rustic yet elegant treat perfect for any occasion.

Ingredients

Scale

Main 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)

Instructions

Preheat and Prepare Pan: Preheat your oven to 170°C / 340°F (150°C fan). Grease a 20 cm/8″ springform pan with olive oil, then line it with baking parchment and grease the paper as well to ensure the cake releases easily after baking.
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 the ingredients.
Beat Wet Ingredients: In a large bowl, beat the extra-virgin olive oil, eggs, and caster sugar together using a handheld mixer at speed 7 for 2 to 3 minutes until the mixture becomes pale and thick, resembling pouring cream.
Add Vanilla: Lower the mixer speed to 1 and beat in the vanilla extract for about 10 seconds to blend it gently into the batter.
Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and gently fold it in using a rubber spatula until just combined, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared springform pan and bake in the preheated oven for 45 minutes. The cake will puff up dramatically while baking and then collapse slightly as it cools.
Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan before releasing it from the springform. The cake naturally has rustic edges and a flatter center, offering a balanced texture between meringue-like edges and a rich, brownie-like interior.
Decorate and Serve: Once fully cooled, sprinkle the top with the toasted chopped hazelnuts and dust with icing sugar. Serve with a dollop of crème fraîche if desired.

Notes

You can substitute hazelnut meal with almond meal if preferred.
Sifting the baking soda ensures even distribution and prevents lumps.
Using extra-virgin olive oil contributes moistness and a subtle fruitiness to the cake.
Room temperature eggs help with better emulsification and volume in the batter.
To toast hazelnuts, place them in a dry pan over medium heat for 5-7 minutes or until fragrant, then roughly chop.
Greasing the parchment prevents the cake from sticking and helps maintain the integrity of the rustic edges.
The cake is best served fully cooled to retain its delicate texture and flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: European

Keywords: Hazelnut cake, gluten free cake, olive oil cake, dairy free dessert, nutty cake, lemon zest cake