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Hazelnut Olive Oil Cake

Hazelnut Olive Oil Cake

Name: Hazelnut Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Cuisine: Western
Ingredients: 150 g (5 oz) hazelnut meal, 5 oz; 1 3/4 cups firmly packed; ground hazelnuts, or almond meal; ½ tsp baking soda, sifted; 1 lemon (2 tsp) lemon zest, finely grated, about 2 teaspoons; pinch salt; ½ cup extra-virgin olive oil, plus 1 1/2 tbsp; 1 cup caster sugar, superfine sugar; ordinary granulated sugar also works; 3 eggs, large, at room temperature; 2 tsp vanilla extract; ¼ cup whole hazelnuts, toasted, then roughly chopped; icing sugar, for dusting; crème fraîche, a dollop for serving

Hazelnut olive oil cake dusted with icing sugar and topped with chopped hazelnuts, with slices cut from it. — The cake has a crisp-looking top and a rich, dark centre, finished with hazelnuts and icing sugar.

A rustic hazelnut cake with crisp, meringue-like edges and a rich, brownie-like centre. Made with hazelnut meal and olive oil, it serves 12.

By Cookin' KitchenOctober 18, 2026

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Total: 1 hour
Servings: 12 servings

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 12

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Recipe

Hazelnut Olive Oil Cake

A rustic hazelnut cake with crisp, meringue-like edges and a rich, brownie-like centre. Made with hazelnut meal and olive oil, it serves 12.

Cookin' · https://cookin.club/recipes/hazelnut-olive-oil-cake

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 12

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Ingredients

12 servings

For 12 servings

Cake

150 g (5 oz) hazelnut meal, 5 oz; 1 3/4 cups firmly packed; ground hazelnuts, or almond meal
½ tsp baking soda, sifted
1 lemon (2 tsp) lemon zest, finely grated, about 2 teaspoons
pinch salt
½ cup extra-virgin olive oil, plus 1 1/2 tbsp
1 cup caster sugar, superfine sugar; ordinary granulated sugar also works
3 eggs, large, at room temperature
2 tsp vanilla extract

Optional decoration

¼ cup whole hazelnuts, toasted, then roughly chopped
icing sugar, for dusting
crème fraîche, a dollop for serving

Equipment

Oven
20 cm / 8-inch springform pan
Baking paper
Medium bowl
Large bowl
Handheld beater
Rubber spatula

Instructions

Step 1: Preheat the oven to 170°C / 340°F (150°C fan). Grease a 20 cm / 8-inch springform pan with olive oil, line it with baking paper, then grease the paper.
Step 2: In a medium bowl, mix the hazelnut meal, baking soda, lemon zest and salt.
Step 3: In a large bowl, beat the olive oil, eggs and sugar with a handheld beater for 2 to 3 minutes on speed 7, or until the mixture is pale and thick like pouring cream.
Step 4: Add the vanilla and beat on speed 1 for 10 seconds.
Step 5: Add the dry ingredients and gently mix them in with a rubber spatula.
Step 6: Pour the batter into the prepared pan and bake for 45 minutes. The cake will puff up in the oven and collapse as it cools.
Step 7: Remove the cake from the oven and let it cool completely in the pan before releasing the springform. The finished cake has higher edges and a flatter centre.
Step 8: If desired, sprinkle with chopped hazelnuts and dust with icing sugar. Serve fully cooled.

Notes

You can use almond meal instead of hazelnut meal. If measuring the hazelnut meal by volume, spoon it into the cup and pack it firmly; weighing it is more reliable.

Baking powder can replace the baking soda; use 1 1/2 teaspoons. The cake may be denser.

For easier removal, use a springform pan. If using a cake pan without a loose base, refrigerate the cooled cake for about 1 hour before turning it out.

Keep the cake in an airtight container in the pantry for up to 3 days. Refrigerate it if the weather is very hot.

Nutrition per serving

Calories: 241 kcal
Fat: 18 g
Saturated fat: 2 g
Carbohydrates: 19 g
Sugar: 17 g
Fiber: 1 g
Protein: 3 g
Sodium: 16 mg
Cholesterol: 41 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Gluten-free
Western cuisine

Cakes & Cupcakes
afternoon tea
lemon
olive oil
single-layer cake

About this recipe

Hazelnut takes the lead in this rustic cake, while olive oil gives it a moist, rich centre. Its crisp, meringue-like edges contrast with a soft, brownie-like middle.