Recipe

Hazelnut and olive oil cake

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 10
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Ingredients

Hazelnut and olive oil cake
  • 3 eggs
  • 1 cup (220g) caster sugar
  • 3/4 cup (185ml) extra virgin olive oil
  • 2 tablespoon frangelico (hazelnut liqueur)
  • 1 cup (150g) plain flour
  • 2 teaspoon baking powder
  • 1/2 cup (50g) hazelnut meal
  • 1 orange or lemon, finely grated rind of
  • 1/2 cup (75g) toasted hazelnuts, chopped
  • pure icing sugar, to dust
  • thick cream, to serve

Method

Hazelnut and oilive oil cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line base of a 20cm springform pan.
  • 2
    Using an electric mixer, beat eggs and sugar until thick and pale. Add oil and frangelico and beat until just combined.
  • 3
    Sift flour and baking powder into egg mixture. Add hazelnut meal and orange rind and use a large metal spoon to fold until just combined.
  • 4
    Spoon mixture into prepared pan and smooth surface. Scatter over hazelnuts. Bake for 45 minutess, until a skewer inserted comes out clean.
  • 5
    Cool in pan. Transfer to a serving plate and dust with icing sugar. Serve with cream.

Notes

Using olive oil instead of butter gives a more dense result and faint fruity flavour. Olive oil also has less saturated fat than butter, so it's a little better for you.

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