This is a gloriously rustic olive oil cake that’s both dairy-free and gluten-free, making it ideal for any gathering since just about everyone can enjoy it! 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.
Hazelnut Olive Oil Cake
This is actually the Lemon Olive Oil cake from a delightful cookbook called “Just Desserts” by Charlotte Ree. I’ve taken the liberty of renaming it because I enjoy the hazelnut flavour in it so much, I wanted to headline it – so I did!
Usually with olive oil cakes, the olive oil is the dominant flavour. 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 that’s 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”! #SimpleGal
In this cake though the role of olive oil is to produce a rich, brownie-like cake with a moistness you can’t achieve with just butter.
But my favourite part is the crust around the corners, sides and surface! It’s 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 you can!!
Proof of damp brownie-like insides, in case you doubt me:
What you need to make this Hazelnut Olive Oil Cake
Here’s what you need to make this:
Extra virgin olive oil – As mentioned above, despite the name a really nice thing about this cake is that there’s no need to invest in expensive olive oil for it since it’s not the primary flavour. Just use a decent-quality one that you use for everyday salads.
The olive oil brings a moistness to the cake that you don’t get with butter. Plus, it makes it dairy-free!
Hazelnut meal – This is ground hazelnuts, the hazelnut equivalent of the more well-known almond meal used in flourless baked treats like Flourless Chocolate Cake, Flourless Chocolate Brownies and Orange Cake.
In addition to taking the place of flour in cakes, hazelnut meal brings a wonderful nutty flavour to cakes. 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 can taste the lemon but it’s more a back note flavour that accentuates the hazelnut. Initially, I was unsure why lemon was included in a nutty cake like this until I was forced to make a version without (I had a fruit bowl filled with white-zestless lemons!). The cake was way less interesting in taste and hazelnut flavour more muted. The takeaway: don’t skip the lemon!
Baking soda / bi-carbonate soda – This is what gives the cake a bit of lift, though the inside of the cake will not have an airy, spongey crumb typical of flour cakes. It’s rather moist and gooey like brownies, which is by design.
Baking powder can be substituted but because it is not as powerful, the cake will be a little more dense. 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.
Eggs – Large ones, 50 to 60g / 2 oz each (cartons are usually labelled “large eggs”) at room temperature, not fridge-cold, as cold eggs don’t aerate as well when beaten.
Vanilla extract – Extract is better than artificial vanilla essence which is, well, fake. I personally wouldn’t waste pricey vanilla beans on this cake. I reserve vanilla beans for things like Creme Brûlée, Flan Patissiére (French Custard Tart), pouring custard (Creme Anglaise) etc.
Pinch of salt – Generally good practice in most sweet things is a sprinkle of salt to bring out the flavour of the other ingredients. It doesn’t make it salty.
How to make Charlotte’s Hazelnut Olive Oil Cake
It’s a breeze – and rather forgiving too. Remember, we are not going for Michelin-starred patisserie perfection here. This is a “shabby chic”-vibe cake we’re making here!
Combine dry ingredients in a bowl. The hazelnut meal, baking soda, lemon zest and salt.
Beat wet ingredients – Beat the eggs, sugar, and olive oil for 2 to 3 minutes on speed 7 with an electric beater until it changes from yellow to pale yellow, and thickens to the texture of thickened/heavy cream – in unwhipped form (which is thicker than standard pouring cream).
Stir dry ingredients into the egg mixture.
Pour into the prepared pan.
Bake 45 minutes. It will puff up dramatically but don’t get too excited, it collapses again as it cools!
Cool completely 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. Don’t 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. you get more of the fluffier, addictively-crispy meringue-ish sides and the right amount of the rich, fudge-y brownie-like centre of the cake.
Sprinkle the cake with roughly-chopped toasted hazelnuts, if you want to double up on the hazelnut flavour like I do. Finally, dust with icing sugar, slice and serve!
Charlotte suggests serving with a dollop of crème fraîche, 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. Make it. And you’ll understand what I mean! – Nagi x
PS. I realise I’ve used the description “brownie” a lot to describe the cake’s texture, but there is no chocolate flavour here! Sorry if you’ve been confused.
Watch how to make it
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Hazelnut Olive Oil Cake (GF, DF)
Ingredients
- 150g / 5oz hazelnut meal (1 3/4 cups firmly packed) (ground hazelnut, sub almond meal, Note 1)
- 1/2 tsp baking soda / bicarbonate soda , sifted (Note 2)
- Zest of 1 lemon , finely grated (about 2 teaspoon or so)
- Pinch of salt
- 1/2 cup + 1 1/2 tbsp extra-virgin olive oil (Note 3)
- 1 cup caster sugar / superfine sugar (sub ordinary/granulated sugar)
- 3 large eggs , at room temperature (Note 4)
- 2 tsp vanilla extract
Optional decoration:
- 1/4 cup whole hazelnuts , toasted then roughly chopped (Note 5)
- Icing sugar / confectioners’ sugar , for dusting
- Crème fraîche (dollop for company)
Instructions
- Preheat oven to 170°C / 340°F (150°C fan). Grease a 20 cm/8" springform pan with olive oil then line with baking paper (parchment paper), then grease the paper. (Note 6)
- Dry ingredients: In a medium bowl, mix the hazelnut meal, baking soda, lemon and salt.
- Beat wet ingredients: In a large bowl, beat the olive oil, eggs and sugar for 2 to 3 minutes on speed 7 of a handheld beater or until it becomes pale and thick (like pouring cream).
- Add vanilla and beat on speed 1 for 10 seconds.
- Mix in dry: Add the Dry ingredients and mix in gently using a rubber spatula.
- Bake 45 minutes: Pour the batter into the prepared pan and bake for 45 minutes. It will puff up dramatically in the oven but it collapses as it cools.
- Cool: Remove from the oven and allow the cake to fully cool in the pan before releasing from the springform pan. This is a rustic cake that has higher edges and a flatter centre. Perfect proportions, I say: plenty of meringue-like edges and not an overwhelming amount of the rich brownie-like centre of the cake!
- Decorate: Sprinkle with hazelnuts and dust with icing sugar, if desired. Serve fully cool.
Recipe Notes:
Nutrition Information:
Life of Dozer
When it rains, Dozer really enjoys standing at the doggie door holding the door open with his head, looking out and contemplating the meaning of life as he watches the rain pitter-patter on the deck …..
… as well as letting the blustery cold wind blast inside through the hole, not to mention all the RAIN that comes in!!! 😖
I made this cake today and it is absolutely delicious! It was so quick and easy to whip up too – very pleased with the result. I used almond meal as I had it on hand. This cake will certainly be a favourite. Thanks once again Nagi for a great recipe.
I’m so thrilled to hear you enjoyed this too Shelley! Thank you for sharing your thoughts – N xx
I always find I have almond meal in my cupboard, too. The perfect substitute.
Nagi, I can’t rate this highly enough, it is so delicious and as you noted the merengue edge is fantastic and the cake is so moist.
YES! So glad you loved it too Roger, thanks for sharing your feedback! N xx
Can I make this, substituting almond meal and nuts for the hazelnuts?
Absolutely. Almond meal works perfectly!
I enjoy your great recipes and am keen to try this one with an egg substitute.
Can you swap with almond meal?
Dozer is beautiful and the regular photos are a delight.
This looks delish! Can this be made as mini cake maybe in muffin tins?
You definitely can. But as Nagi said, keep an eye on the cooking time. The beauty of this cake is that it is so wonderfully moist, be careful not to overcook the muffins and dry them out!
I haven’t tried but now I want to!! I would absolutely do it in muffins and just check the bake time starting at 25 minutes. Also I would use muffin tin liners to ensure the cake doesn’t stick, I don’t think just greasing will be enough 🙂 N x
I’m going to make my own hazelnut meal and I’m wondering if I should peel the nuts.
Hi Carol! I’d peel them, or at least, mostly remove the skin. 🙂 Roast 8 – 10 min at 180C/350F then rub between tea towels to remove skin, cool then blitz but be careful not to turn it into nut butter, I would pulse. N x
Thank you for your comment on peeling the hazelnuts. I have never done this and would not have know. So excited to try this recipe. I Love, Love all your recipes and I know this will we be a winner too!
Hi Nagy, enjoy your recipes immensly. Question on the hazelnut cake. Could I use walnuts instead and at the same proportion? Thanks 😊
I haven’t tried but I’m sure you can because the texture of walnuts is similar to hazelnuts. I haven’t made or ever seen ground walnuts, have you? I love walnuts! N x
It’s so easy and quick that I’d make it right now if I had the ground hazelnut at home!
Almond meal works perfectly too if you have that in your pantry!
It definitely is a quick one! I love it, I’ve made it quite a few times in the last month and had multiple requests for the recipe which is why I decided to share it! N x
Do you know when your cookbook will be available for pre-order overseas? Can’t wait!
SO CLOSE to making some announcements! Stay tuned! N xx
Does 45 ninutes equal to 45 minutes?
BA HA HA YES!!!! Oops 🙂 N x
How is the weather in ‘I’m a pedantic soul’ ? Asking for a friend.
I am going to make this yummy cake on the weekend. Dozer you are a lovely doggi.
He is VERY smelly at the moment!
I’m in the habit of using ground flax with water to replace eggs for my vegan daughter in law. Do you think that would work in this recipe?
Hello Lisa! I am not a vegan baker I am afraid, but have asked some friends that are and they said that that would work brilliantly. Would love to hear your feedback on if it works!
Hi Charlotte, Nagi.
Well, I tried. It was way too runny at 45 mins so I left it in another 15 minutes. Still really wobbly, so another 15. After it cooled I cut a piece. Still nowhere near a brownie consistency. Some research indicates flax can be a substitute but after 2 eggs it affects consistency too much. I will try it again but with real eggs.
I’m sorry Lisa I am not sure! But I’ve actually reached out to the cookbook author so she might be able to help, she is a baking expert 🙂 N x
Now THIS I think can be made low carb a well – substituting powdered erythritol for the caster sugar. Will definitely give it a go anyway!
Oh brilliant. Would love to hear how it goes!
Interesting! Maybe the cookbook author will have thoughts on this, she is a baking expert – I’ve reach out to her to see if she’d be open to helping out with some questions coming through! N x
Hi there – if I wanted to add chocolate to this recipe, would I melt 150gms and then add it into the wet ingredients? Thank you.
Could I substitute coconut oil for the olive oil? I know it might change the flavor a bit…
No need for chocolate, you can use cocoa powder and it works perfectly. I actually have a chocolate cake version of this which does just that. Recipe below!
150g almond or hazelnut meal
½ teaspoon bicarbonate of soda, sifted
50g good quality Cocoa Powder, sifted (Plus extra, sifted, for dusting)
Pinch of Sea Salt
150ml Extra Virgin Olive Oil
200g caster sugar
3 large eggs, at room temperature
2 teaspoons Vanilla Bean Paste
Double cream, to serve
Preheat the oven to 170°C. Grease a 20cm springform tin with olive oil and line base with baking paper.
In a small bowl, combine the nut meal, bicarbonate of soda, cocoa powder and sea salt.
Place the olive oil, caster sugar and eggs in a large bowl and beat with hand-held electric beaters, or in your stand mixer, on high speed for 3 minutes, or until the mixture is pale and resembles thickened cream.
Reduce the speed to medium-low and add the vanilla, beating continuously. Once combined, add the nut mixture and stir gently with a spatula.
Pour the batter into the prepared tin and bake for 40-45 minutes. Cool in the tin for 10 minutes on a wire rack, then remove the cake from the tin and set aside to cool.
Dust with cocoa powder and serve with high quality double cream. Store leftovers in an airtight container at room temperature for 2-3 days.
One word – yummy!
Huge thank you to you Charlotte. I’ll be making this tomorrow for afternoon tea.
Hi Belle! I’d actually use cocoa powder instead and add it with the hazelnut meal. Start with say 1/3 cup (sifted) and stir it in, taste the batter and add more if you want! N x
I would try cocoa powder personally would love to hear what nagi thinks
Cocoa powder works brilliantly, you only need about 50g!
I actually think the recipe can take cocoa powder simply by adding it in because the cake crumb is so beautifully moist it can take more dry ingredients. I’d probably use around 1/3 cup, maybe a bit more (I’d taste the batter then add a bit more if I thought it needed it!) N x
Can’t wait to try this. I always take the Flourless Chocolate Cake when the family gets together. Unfortunately someone can’t eat/drink oranges so I haven’t made the Orange Cake so this will make a lovely change. Thanks Nagi
The lemon is a game changer. I hate orange in cakes, too!
Hope you get a chance to try it Helen! The hazelnut flavour in this is so good 🙂 N x
Hi Nagi. This sounds scrumptious! What could the eggs possibly be replaced with for the cake to still keep its flavour and texture? Thanks!
Hi Marie, I once bought egg substitute from Coles in vegan area. Should be ok in cooking. Doesn’t have a real eggy taste. We used it for scramble egg substitute. Might help.
I am not a vegan baker I am afraid but flax and water would make a good substitute!
Hi Marie! I’m sorry, I am not familiar enough with egg replacements to recommend though I see another reader has suggested flax seed! N x
Thank you, Nagi!
Nagi, this cake looks absolutely fabulous for those who have dairy and gluten allergies. I’m just wondering if I can use almond meal to sub for hazelnut. I can’t wait to try this.
Almond meal is a brilliant alternative!
Yes! Direct sub 🙂 N x
Yes you can. See notes.
Dozer looks quite content!! We sometimes need a break from our much loved pets, just like the need one from us.
Love the recipe, will try it over the weekend!!
I never need a break from Dozer! I would never leave him behind if I had a choice. I’m pathetic!!! N xx
No, you’re not pathetic. Most of us would take our dogs everywhere. If I had a Dozer in my life, he’d be everywhere with me. What a cuddle bug! Hugs and kisses to Dozer.xoxo
I am going to make this this weekend — we are fortunate to have BOTH an olive grove and a hazelnut grove here in Western Australia — can’t believe I haven’t seen a recipe such as this using two of our crops … plus the eggs from our chickens!! Thank you Nagi!
WOW!!! HOME RUN – N x
PERFECT!! Got loads of positive reviews from friends who happened to pop by … maybe they knew something tasty was on the way!
Is the nutrition really 3312 calories ? Is that the whole cake ? Or per slice😅 I’m dying to try this though.
Oops NO! Whole cake 🙂 Fixing now! N x
Lol it’s obviously for the whole cake. You can just check the sugar content on the nutritional value table and the amount of sugar on the ingredients list.
Me too! If per serve calorie count is 3312, NO WAY will I make this!
Oh no! It’s the whole cake. I will fix for a slice! N x
It’s for the whole cake😅
Thank you! I didn’t even think to do that 🤦🏼♀️ I wanted to make it for my birthday but also didn’t want to only eat a slice of cake that day 😂😂😂
I like the way you think. And HAPPY BIRTHDAY!!! N xx
Cake sounds wonderful! Can’t wait to try it!
Hope you get a chance to Roberta! N x