I really love that hazelnut is the front-and-centre flavour, with the olive oil whispering quietly in the background.
With meringue-like crispy edges and a brownie-ish centre, this sweet number is wickedly addictive.
Usually with olive oil cakes, the olive oil is the dominant flavour.
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Recipes also typically encourage you to use very good olive oil (read: expensive!)
for this reason, which tends to result in quite an assertive flavour.
But in this cake, hazelnut is the primary flavour and thats a reason I enjoy this so much.
My taste buds get kind of confused when I taste strong olive oil in sweet cakes.
I think, salad dressing!
But my favourite part is the crust around the corners, sides and surface!
Its a bit crisp meringue-like is how I describe it.
I want to cut it all off and run away with it.
Catch me if it’s possible for you to!!
Just use a decent-quality one that you use for everyday salads.
The olive oil brings a moistness to the cake that you dont get with butter.
Plus, it makes it dairy-free!
So much more interesting than tasteless wheat flour!!!
Lemon zest Finely grated, using a microplane or similar.
Being a delicately-flavoured cake, this is key ingredient.
you’re free to taste the lemon but its more a back note flavour that accentuates the hazelnut.
The cake was way less interesting in taste and hazelnut flavour more muted.
The takeaway:dont skip the lemon!
Its rather moist and gooey likebrownies, which is by design.
Not a disaster though by any means!
Sugar Caster sugar / superfine sugar is best because it dissolves more easily in the batter.
However, regular white sugar (granulated sugar) will work just fine too.
Vanilla extract Extract is better than artificial vanilla essence which is, well, fake.
I personally wouldnt waste pricey vanilla beans on this cake.
It doesnt make it salty.
How to make Charlottes Hazelnut Olive Oil Cake
Its a breeze and rather forgiving too.
Remember, we are not going for Michelin-starred patisserie perfection here.
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This is a shabby chic-vibe cake were making here!
Combine dry ingredientsin a bowl.
The hazelnut meal, baking soda, lemon zest and salt.
Stir dryingredients into the egg mixture.
Pourinto the prepared pan.
It will puff up dramatically but dont get too excited, it collapses again as it cools!
Coolcompletely in the pan before releasing from the springform pan to serve.
This cake is rather delicate to handle when warm so really, be patient and let it cool!
What it looks like The cake will rise in the oven then deflate as it cools.
Dont be alarmed when you see that it settles with a crater in the centre.
This is the way it is supposed to be!
And as you eat you will appreciate the contrast it effects, ie.
Finally, dust with icing sugar, slice and serve!
Charlotte suggests serving with a dollop of creme fraiche, which I did when I served it to friends.
I even served the cake on a plate and provided forks.
But in real life, I just grab a slice with my hand.
And youll understand what I mean!
Sorry if youve been confused.
