Introduction

Charlotte’s Hazelnut Olive Oil Cake is a delightful blend of flavors and textures, combining the rich nuttiness of hazelnuts with the smooth, fruity notes of olive oil. This cake stands out for its moist crumb and unique taste, making it an excellent choice for any occasion, whether it’s a casual tea time or a festive gathering. The combination of simple ingredients creates a dessert that feels both rustic and sophisticated.

Detailed Ingredients with measures

– Freshly ground hazelnuts: 1 cup
– All-purpose flour: 1 cup
– Baking powder: 1 teaspoon
– Salt: 1/4 teaspoon
– Granulated sugar: 3/4 cup
– Eggs: 3 large
– Olive oil: 1/2 cup
– Milk: 1/2 cup
– Vanilla extract: 1 teaspoon

Prep Time

The preparation time for Charlotte’s Hazelnut Olive Oil Cake is approximately 15 to 20 minutes. This includes gathering the ingredients and mixing them to create a batter that is ready for baking.

Cook Time, Total Time, Yield

The cake requires about 30 to 35 minutes of cooking time in the oven. In total, from preparation to baking, you’ll spend roughly 50 minutes to an hour. This recipe yields a delicious 8-inch round cake, perfect for serving a small group or enjoying over several days.

Detailed Directions and Instructions

Preparation of Ingredients

Preheat your oven to 180°C (350°F). Grease and line a 20 cm (8 inch) round cake pan with parchment paper. Ensure that the parchment hangs over the edges to help with easy removal later.

Mixing Wet Ingredients

In a large mixing bowl, combine the eggs, brown sugar, and honey. Whisk them together until the mixture becomes creamy and well-blended. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated.

Combining Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. This will ensure that the baking powder is evenly distributed throughout the flour.

Incorporating Dry into Wet Ingredients

Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until just combined. Be careful not to overmix to maintain a light texture.

Adding Hazelnuts

Fold in the ground hazelnuts to the batter until evenly distributed. This will add flavor and texture to the cake.

Transferring to Cake Pan

Pour the batter into the prepared cake pan. Use a spatula to smooth the top and ensure it’s even.

Baking the Cake

Place the cake in the preheated oven and bake for approximately 30-35 minutes. The cake is ready when it is golden and a toothpick inserted in the center comes out clean.

Cooling the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After that, gently transfer the cake to a wire rack to cool completely.

Serving Suggestions

The hazelnut olive oil cake can be served plain, dusted with powdered sugar, or topped with chocolate ganache for added richness.

Notes

Storage Recommendations

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and refrigerate for up to a week.

Flavor Variations

Consider adding zest from a lemon or orange to the batter for a citrusy twist or incorporating chocolate chips for added richness.

Gluten-Free Option

To make this cake gluten-free, substitute regular flour with a gluten-free all-purpose flour blend, ensuring it contains xanthan gum or adding it if necessary.

Nut Substitutions

If you have nut allergies or preferences, you can replace ground hazelnuts with ground almonds or sunflower seeds for a similar texture.

Cook techniques

Using Olive Oil

Using olive oil instead of butter provides a moist texture and a distinct flavor to the cake. It’s essential to choose a high-quality, flavorful olive oil for the best taste.

Incorporating Hazelnuts

To add nuttiness and texture, finely chop or grind the hazelnuts. Toasting them lightly before adding to the batter can enhance their flavor.

Creaming Method

In this recipe, the creaming method incorporates sugar into the olive oil to create a light and airy mixture. This step is crucial for achieving the cake’s fluffy texture.

Baking at the Right Temperature

Baking the cake at the correct temperature ensures it rises properly and develops a golden-brown crust without burning.

Checking for Doneness

To test if the cake is done, insert a toothpick in the center. If it comes out clean or with a few crumbs, the cake is ready.

FAQ

Can I substitute other oils for olive oil?

Yes, you can use other oils like canola or sunflower oil, but they will alter the flavor profile.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days or in the fridge for up to a week.

Can I freeze this cake?

Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but results may vary.

Is it necessary to toast hazelnuts before adding them?

Toasting hazelnuts is not necessary but recommended, as it enhances their flavor and aroma.

Conclusion

The Hazelnut Olive Oil Cake is a delightful dessert that combines the rich, nutty flavor of hazelnuts with the fruity notes of olive oil. Its moist texture and subtle sweetness make it a perfect treat for any occasion, whether served as a simple afternoon snack or a celebratory dessert. Baking with olive oil not only enhances the flavor but also adds health benefits, making this cake a great choice for those seeking both taste and nutrition.

More recipes suggestions and combination

Chocolate Hazelnut Spread Tart

Indulge in a rich tart filled with creamy chocolate hazelnut spread. Pair it with a scoop of vanilla ice cream for a luxurious dessert experience.

Olive Oil and Citrus Salad

A refreshing salad featuring mixed greens, seasonal citrus fruits, and a light olive oil dressing. This dish complements the cake beautifully and adds a vibrant, zesty flavor.

Hazelnut Chocolate Chip Cookies

Bake some cookies that incorporate chopped hazelnuts and dark chocolate chips for a deliciously nutty twist on a classic treat.

Almond and Olive Oil Cake

For a variation, try an almond version of this cake by substituting hazelnuts with ground almonds, which pairs well with a drizzle of orange zest.

Fruit Compote

Serve a warm fruit compote made with seasonal fruits such as berries or apples, lightly sweetened and spiced, to elevate the cake with a fresh, fruity contrast.