INGREDIENTS
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3 eggs
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1 cup (215g) caster sugar
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3/4 cup (185ml) extra virgin olive oil
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1/4 cup (60ml) Frangelico or orange-flavoured liqueur
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1 cup (150g) plain flour
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1/2 cup (55g) hazelnut meal
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2 teaspoons baking powder
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1/2 cup (75g) toasted hazelnuts, coarsely chopped
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Double cream, to serve
METHOD
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Step 1Preheat oven to 180°C. Grease and line the base of a round 20cm (base measurement) springform pan with baking paper.
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Step 2Use an electric mixer to whisk the eggs and sugar in a bowl until thick and pale. Add the oil and liqueur and whisk until just incorporated. Add flour, hazelnut meal, baking powder and rind and use a metal spoon to gently fold until just combined. Pour mixture into the prepared pan. Sprinkle the hazelnuts evenly over the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
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Step 3Remove from oven and set aside to cool in the pan. Serve with cream, if desired.
NUTRITION
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1446 kj
ENERGY
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22g
FAT TOTAL
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3g
SATURATED FAT
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5g
PROTEIN
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294.74mg
SODIUM
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20g
CARBS (SUGAR)
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30g
CARBS (TOTAL)
All nutrition values are per serve
NOTES
This cake can be stored in an airtight container for up to 1 week.