Entertaining

Hazelnut olive oil cake

Name: Hazelnut olive oil cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Ingredients: 1/4 cup (55g) caster sugar; 1/2 cup (125ml) strong espresso coffee; 500g mascarpone, at room temperature; 1/2 cup (75g) roasted hazelnuts, chopped; 1 cup (220g) caster sugar; 5 eggs; 2 1/2 cups (350g) hazelnut meal; 50ml strong espresso coffee; 2 tsp vanilla extract; 1 tsp baking powder; 150ml extra virgin olive oil

2 ratings

30m

50m

Jump to recipe

by Warren Mendes

delicious. team

Feb 13, 2016

The olive oil in this recipe will help maintain the cakes moisture stay moist, leaving it to melt in your mouth for hours.

1/4 cup (55g) caster sugar
1/2 cup (125ml) strong espresso coffee
500g mascarpone, at room temperature
1/2 cup (75g) roasted hazelnuts, chopped

Olive oil cake

1 cup (220g) caster sugar
5 eggs
2 1/2 cups (350g) hazelnut meal
50ml strong espresso coffee
2 tsp vanilla extract
1 tsp baking powder
150ml extra virgin olive oil

Method

1.

Preheat the oven to 180°C. Grease and line a 23cm springform cake pan with baking paper.
2.

For the cake, combine all ingredients in a bowl. Pour into pan and bake for 45 minutes or until centre is slightly firm to the touch. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
3.

Meanwhile, place sugar and espresso in a small pan over medium heat. Bring to a simmer and cook for 3-4 minutes until sugar dissolves. Cool slightly, then chill until thickened.
4.

Swirl mascarpone over cake, sprinkle with nuts and drizzle over syrup to serve.