Hazelnut Olive Oil Cake Recipe

Hazelnut Olive Oil Cake Recipe

This Hazelnut Olive Oil Cake is moist, nutty, and subtly sweet, with a rich depth of flavor from the olive oil and ground hazelnuts. It’s a perfect dessert for any occasion, from a casual afternoon treat to a special gathering.

Ingredients

For the Cake:

• 1 1/2 cups (180g) ground hazelnuts (or finely chopped)
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (120ml) extra-virgin olive oil
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk (or dairy-free alternative)
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice

For the Topping (Optional):

• Powdered sugar (for dusting)
• Chopped toasted hazelnuts (optional)
• Fresh berries (optional)

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan, or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

• In a medium bowl, whisk together the ground hazelnuts, flour, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients:

• In a large mixing bowl, whisk together the olive oil, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
• Add the lemon zest and lemon juice, stirring to incorporate.

4. Combine the Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Stir gently until just combined. The batter should be smooth and slightly thick.

5. Bake the Cake:

• Pour the batter into the prepared cake pan and spread it evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden on top.

6. Cool the Cake:

• Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

7. Optional Topping:

• Once the cake has cooled, dust with powdered sugar and garnish with chopped toasted hazelnuts and fresh berries for an added touch.

Serving:

• Slice and serve as is or pair with a dollop of whipped cream, yogurt, or a scoop of vanilla ice cream. This cake is delightful with a cup of tea or coffee!

Tips:

• Hazelnuts: If you can’t find ground hazelnuts, simply grind whole hazelnuts in a food processor until finely ground.
• Olive Oil: Use a mild-flavored olive oil to ensure it doesn’t overpower the delicate flavors of the cake.
• Make Ahead: This cake can be made a day ahead and stored at room temperature. It also freezes well for up to 2 months—wrap it tightly in plastic wrap and foil.

This Hazelnut Olive Oil Cake is a beautiful and flavorful dessert that’s perfect for any occasion. The richness of the olive oil and hazelnuts gives it a distinct taste and moist texture that’s sure to impress! 🍰🌰