INGREDIENTS

  • 3 eggs
  • 1 cup (215g) caster sugar
  • 3/4 cup (185ml) extra virgin olive oil
  • 1/4 cup (60ml) Frangelico or orange-flavoured liqueur
  • 1 cup (150g) plain flour
  • 1/2 cup (55g) hazelnut meal
  • 2 teaspoons baking powder
  • 1 tablespoon finely grated orange rind
  • 1/2 cup (75g) toasted hazelnuts, coarsely chopped
  • Double cream, to serve

METHOD

  • Step 1
    Preheat oven to 180°C. Grease and line the base of a round 20cm (base measurement) springform pan with baking paper.


  • Step 2
    Use 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.


  • Step 3
    Remove from oven and set aside to cool in the pan. Serve with cream, if desired.


Hazelnut and orange olive oil cake 1


NUTRITION

  • 1446 kj

    ENERGY

  • 22g

    FAT TOTAL

  • 3g

    SATURATED FAT

  • 5g

    PROTEIN

  • 294.74mg

    SODIUM

  • 20g

    CARBS (SUGAR)

  • 30g

    CARBS (TOTAL)

All nutrition values are per serve

NOTES

This cake can be stored in an airtight container for up to 1 week.


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