Hazelnut Olive Oil Cake with Lemon Zest
A rustic cake of hazelnut meal and extra virgin olive oil with lemon zest, baked in an 8 inch springform pan.
Equipment
- 8 inch springform pan
- Parchment paper
- Hand mixer
- Rubber spatula
Ingredients
Main Ingredients
- 5 oz hazelnut meal about 1 3/4 cups, firmly packed; almond meal also works
- ½ tsp baking soda sifted
- 2 tsp lemon zest from 1 lemon, finely grated
- 1 pinch salt
- 9 ½ tbsp extra virgin olive oil 1/2 cup plus 1 1/2 tablespoons
- 1 cup superfine sugar or granulated sugar
- 3 large eggs at room temperature
- 2 tsp vanilla extract
- ¼ cup whole hazelnuts toasted and roughly chopped
- 1 tbsp powdered sugar for dusting
- 2 tbsp creme fraiche for serving
Instructions
Cooking
- Prep. Heat the oven to 340 degrees F. Oil an 8 inch springform pan, line it with parchment, and oil the paper. Dry mix. Combine the hazelnut meal, baking soda, lemon zest, and salt in a medium bowl.
- Whip. Beat the oil, eggs, and sugar for 2 to 3 minutes with a hand mixer until light and thick.
- Vanilla. Mix in the vanilla on low speed for 10 seconds.
- Fold. Fold in the dry mixture with a spatula until just combined.
- Bake. Pour into the pan and bake 45 minutes, until set and a toothpick comes out clean.
- Finish. Cool completely in the pan, release, top with hazelnuts, dust with powdered sugar, and serve with creme fraiche.
Notes
Substitutions: Use almond meal for hazelnut meal, and granulated sugar for superfine sugar.
Tips: Use room temperature eggs, sift the baking soda, and cool completely before releasing the pan.
Storage: Room temperature 3 days, refrigerator 5 days, freezer slices up to 3 months. Do not taste the raw batter.