Hazelnut and orange olive oil cake

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.

  ---