Imagine a cake so moist, so fragrant, and so unexpectedly delicious it redefines everything you thought you knew about dessert. This hazelnut olive oil cake is that revelation, a surprisingly simple recipe that yields an unforgettable experience.
Get ready to unlock the secrets to a cake that will impress everyone, even the most discerning palates.
Ingredients
Okay, so, let's explore into what you'll need to make this crazy-delicious cake. You're gonna grab 150g of hazelnut meal – or almond meal if you're in a pinch. Don't forget a ½ tsp of baking soda – sifted, please!
Next, you'll want the zest of one lemon. Trust me, it's important! A pinch of salt is essential, too! You'll need ½ cup plus 1 ½ tbsp of extra virgin olive oil. No need to get fancy here! 1 cup of caster sugar is next, or regular sugar if that's all you've got!
And we're almost done. Three large eggs at room temperature are in the mix. Cold eggs don't play nice. Last, but not least, two teaspoons of vanilla extract. Bam! You've got your ingredients.
Preparation Instructions
First, let's get this show on the road, and preheat your oven to 340°F degrees – or 300°F if you're using the fan, because nobody wants a burnt offering! Also, grease your 8-inch springform pan with olive oil. Then, line it with baking paper—grease that too!
Now we can get started. Grab a medium bowl and mix 1 3/4 cups of hazelnut meal, ½ tsp of baking soda, lemon zest and a pinch of salt.
In a large bowl, beat ½ cup + 1 ½ tbsp of olive oil, 3 eggs, and 1 cup of sugar for about 2–3 minutes until it's light and creamy!
Stir in 2 tsp of vanilla extract. It smells delicious, right? Make sure to use a toothpick to check for doneness, just like assessing a classic carrot cake. Gently fold in the dry ingredients using a spatula until just combined.
Pour everything into your prepped pan. Bake for 45 minutes. The cake will rise—then fall as it cools; it's a bit of a drama queen! Let it cool completely before taking it out of the pan.
Recipe Notes
That's it for the baking directions, but before you get started, there are a few important things about this recipe you need to know! First, hazelnut meal is just ground hazelnuts – like almond meal, but hazelnutty! I find it in big grocery stores; almond meal works, too.
Scales are best for measuring hazelnut meal because cups can be tricky. If you're using cups, pack it *really* firmly! Don't sweat it if you add a little extra; this cake is forgiving! This cake, similar to a well-spiced carrot cake, benefits from the inclusion of nuts for added flavor and texture.
If you don't have baking soda, use 1 1/2 teaspoons baking powder – but baking soda gives it a better rise! You don't need super fancy olive oil; a decent one for salad dressing will do.
Use room-temperature eggs – about 2 oz each. They'll aerate better! Keep the cake in the pantry for up to 3 days. If it's hot, keep it in the fridge.
Decoration
I love sprinkling toasted, chopped hazelnuts on top – about 1/4 cup should do the trick – and then dusting it with icing sugar. It isn't just for show – it adds a sweet, nutty finish that complements the moist cake.
Don't underestimate the power of a good dusting! A little icing sugar makes everything look fancy – like you spent hours slaving away!
You could add a dollop of crème fraîche on the side – totally optional, but highly recommended and will give this cake an even fancier and sophisticated look and feel. I think it adds to it.
These steps are super easy and totally make or break the look!
Storage
When it comes to keeping your cake fresh, I've got you covered! For starters, you can store it in an airtight container—that's key!
If your kitchen is relatively cool, you can keep it right on the counter for up to three days. Now, here's a little tip: if you live somewhere super hot, like, "bake cookies on your car dashboard" hot, I'd pop it in the fridge instead. It's just safer that way, and you don't want a cake that melts.
And don't worry, the fridge won't dry it out if it's properly sealed. I also think that cool cake kinda rocks, too.
Remember to store it properly so you can enjoy every last crumb! Believe me; it's worth it!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 8
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup olive oil
3 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup chopped hazelnuts
Instructions:
- Preheat oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, combine sugar, olive oil, eggs, milk, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chopped hazelnuts.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutrition Information (per serving – estimated):
Calories: 350
Protein: 5g
Fat: 20g
Carbohydrates: 40g
Sugar: 20g