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  • Serves 10
  • 20 mins prep
  • 45 mins cook

Hazelnut and olive oil cake

Hazelnut and oilive oil cake

Hazelnut and olive oil cake, nut recipe, brought to you by Good Food

Ingredients

Hazelnut and olive oil cake

  • 3 eggs
  • 1 cup (220g) caster sugar
  • 3/4 cup (185ml) extra virgin olive oil
  • 2 tbsp frangelico (hazelnut liqueur)
  • 1 cup (150g) plain flour
  • 2 tsp 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

Steps

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.

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