Hazelnut Olive Oil Cake Recipe – Moist, Nutty, and Naturally Delicious
This Hazelnut Olive Oil Cake Recipe is a delightful Mediterranean‑inspired dessert that combines the earthy richness of hazelnuts with the smooth, fruity notes of olive oil. With its moist texture and subtle sweetness, it’s a versatile cake that pairs beautifully with coffee, tea, or fresh fruit. Perfect for dinner parties, holidays, or a simple afternoon treat, this recipe brings rustic elegance to your table.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Food processor (for grinding hazelnuts)
- 8- or 9-inch cake pan
- Parchment paper
- Cooling rack
- Optional: fine sieve for dusting powdered sugar
Ingredients
- 1 cup (120g) toasted hazelnuts, finely ground, plus 2 tbsp chopped for topping
- ½ cup (120ml) extra virgin olive oil, fruity or mild
- 1 cup (125g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (150g) granulated sugar (or light brown sugar)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- Optional: 1 tsp citrus zest (lemon or orange), honey drizzle, or powdered sugar for topping
Instructions
- Toast Hazelnuts: Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast 8–10 minutes until fragrant. Cool and finely grind; reserve a few chopped for topping.
- Mix Dry Ingredients: In a medium bowl, combine flour, ground hazelnuts, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, beat eggs with sugar until light and fluffy. Gradually add olive oil while mixing, then stir in vanilla and optional citrus zest.
- Combine Wet & Dry: Gently fold dry ingredients into wet mixture, careful not to overmix. Batter should be smooth but airy.
- Prepare Pan: Grease and line an 8- or 9-inch cake pan. Optionally sprinkle chopped hazelnuts on the bottom or top.
- Bake: Pour batter into pan. Bake 35–40 minutes until golden and a toothpick comes out clean. Tent with foil if browning too quickly.
- Cool & Serve: Cool in pan 10–15 minutes, then transfer to wire rack. Optionally dust with powdered sugar or drizzle with honey.
Notes
- Toasting hazelnuts enhances flavor and aroma.
- Room temperature eggs blend better with sugar and oil.
- Avoid over-mixing to keep the crumb tender.
- Storage: Room temperature 3–4 days in an airtight container, refrigerate up to a week, or freeze up to 2 months.
- Variations: Add cocoa for chocolate-hazelnut cake, spices for warmth, or citrus zest for brightness.
- Serving: Pair with fresh berries, whipped cream, honey drizzle, or ice cream for extra indulgence.