Are you ready to bake something absolutely delicious? Let me introduce you to my Hazelnut Olive Oil Cake! With its moist brownie-like center and crispy edges, this cake is not just another dessert—it’s a treat everyone can enjoy, whether they’re gluten-free or dairy-free. So, grab your apron and let’s get started on this delightful journey together!
Ingredients for Hazelnut Olive Oil Cake
Alright, let’s get our baking hats on and gather all the ingredients for this delightful Hazelnut Olive Oil Cake! Trust me, you’re going to want to have everything on hand before getting started. It helps to keep the process smooth and fun. Here’s what you’ll need:
- 150g (about 1 ¾ cups) of hazelnut meal: This is simply ground hazelnuts! You can also substitute with almond meal if you like.
- ½ teaspoon of baking soda: This little magic ingredient gives the cake a nice lift!
- Zest of 1 lemon: Make sure to finely grate this. It adds a fresh zing that complements the hazelnut flavor beautifully!
- A pinch of salt: Just a sprinkle to enhance all those flavors.
- ½ cup + 1 ½ tablespoons of extra-virgin olive oil: Not the fancy stuff! Just a decent-quality oil will do since the hazelnuts will steal the show!
- 1 cup of caster sugar: Also known as superfine sugar. Regular white sugar works too, but caster sugar will dissolve better.
- 3 large eggs: Remember to bring them to room temperature for the best texture.
- 2 teaspoons of vanilla extract: This adds a warm, sweet flavor that rounds everything out.
Optional decorations include:
- ¼ cup of whole toasted hazelnuts, chopped roughly: For extra texture and flavor!
- A dusting of icing sugar: Because who doesn’t love a little sweetness on top?
- Crème fraîche: A delicious dollop to serve alongside the cake!
That’s it! Pretty simple, right? With just these ingredients, you’ll be on your way to a scrumptious cake that everyone will rave about! So, let’s get ready to bake something amazing together!
Step-by-Step Instructions to Bake the Cake
Ready to bake this delicious Hazelnut Olive Oil Cake? Let’s roll up our sleeves and get started! I promise it’s easier than you think, and the results will leave everyone wanting more. Here’s how to do it!
- Preheat the oven: Set your oven to 170°C (340°F). This is the perfect temperature for baking our cake evenly and getting a lovely crust!
- Prepare the pan: Grab a 20 cm (8-inch) springform pan. Grease it with a bit of olive oil and line it with baking paper. Then, grease the paper too. We want this cake to come out easily!
- Mix the dry ingredients: In a medium bowl, combine your hazelnut meal, baking soda, lemon zest, and a pinch of salt. Give it a good whisk; this helps to evenly distribute the baking soda and salt.
- Beat the wet ingredients: In a larger bowl, add the olive oil, sugar, and eggs. Using an electric mixer, beat them for about 2 to 3 minutes. You’re looking for a creamy texture that’s pale yellow—kind of like thick cream!
- Add vanilla: Mix in the vanilla extract and give it another quick beat for about 10 seconds.
- Combine mixtures: Now, it’s time to gently fold in the dry ingredients into the wet mixture using a rubber spatula. Don’t overmix; just combine until you see no flour left!
- Pour into the pan: Carefully pour the batter into your prepared pan, spreading it evenly.
- Bake: Pop it in the preheated oven and let it bake for about 45 minutes. It will puff up nicely, but don’t worry if it collapses a bit as it cools!
- Cool completely: Once it’s done, let the cake cool in the pan completely. Trust me, it’s easier to handle when it’s cool!
And there you have it! The step-by-step process to creating your very own Hazelnut Olive Oil Cake! It’s fun, rewarding, and I can’t wait for you to taste it! Happy baking!
Tips for Perfecting Your Olive Oil Cake
Alright, I’m excited to share some tips that will take your Hazelnut Olive Oil Cake from great to absolutely amazing! Baking is as much about technique as it is about ingredients. Here are some things I’ve learned along the way that can help you bake the perfect cake:
- Use room temperature ingredients: Make sure your eggs and any other cold ingredients are at room temperature. This helps them mix better and creates a smoother batter!
- Don’t skip the lemon zest: This is a small but mighty ingredient! The lemon zest adds a wonderful brightness that enhances the hazelnut flavor. Trust me, it makes a difference!
- Measure accurately: If you can, use a kitchen scale for the hazelnut meal. This helps avoid discrepancies in volume that could affect the texture. If you’re sticking with cups, pack the meal firmly!
- Avoid overmixing: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, which is not what we want!
- Bake in the right pan: A springform pan is a game-changer! It allows for easy removal and helps keep the cake’s shape. If you use a regular pan, make sure it’s well-greased!
- Cool properly: Be patient and let the cake cool completely in the pan. It’s delicate, and handling it too soon can lead to a messy situation!
By following these tips, you’ll have a soft, moist cake that everyone will love! It’s all about those little details, and I promise you, they’ll show in your finished product!
Serving Suggestions and Storage Tips
Now that you’ve baked this fabulous Hazelnut Olive Oil Cake, it’s time to think about how to enjoy it! Here are some fun serving suggestions and helpful storage tips to keep your cake tasting fresh and delicious.
Serving Suggestions:
- Dust with icing sugar: A light sprinkle on top adds sweetness and makes the cake look just stunning!
- Top with toasted hazelnuts: For an extra crunch, I love to sprinkle some roughly chopped toasted hazelnuts on top. It intensifies the flavor and adds a beautiful texture.
- Pair with crème fraîche: A dollop of this creamy goodness on the side takes it up a notch! It’s a delightful contrast to the cake’s richness. You can also try whipped cream or vanilla ice cream if you prefer!
- Serve with tea or coffee: This cake pairs beautifully with a warm cup of tea or coffee. It makes for a lovely afternoon treat!
Storage Tips:
- Keep it in an airtight container: To maintain freshness, store your cake in an airtight container. It’ll stay moist for up to three days at room temperature!
- Refrigerate in hot weather: If it’s super hot and humid, pop it in the fridge to keep it safe from spoilage.
- Freezing: If you want to keep it for longer, slice the cake and wrap each slice tightly in plastic wrap. Store in a freezer-safe bag and it can last for about a month! Just thaw it out when you’re ready to enjoy!
With these suggestions, you’re all set to make the most of your cake experience! Happy eating!