This Hazelnut Olive Oil Cake is made with ground hazelnuts, extra virgin olive oil, fresh lemon zest, and vanilla, it delivers a rich, nutty flavor with an incredibly moist crumb. Unlike butter-based cakes, olive oil keeps every slice tender for days while adding a subtle fruity depth that never overpowers the toasted hazelnuts. The result is a rustic dessert that’s equally perfect for afternoon coffee, family gatherings, or special celebrations. A light dusting of powdered sugar and a handful of toasted hazelnuts are all it needs to look bakery-worthy.
What Makes This Cake Special?
This cake celebrates the natural flavor of hazelnuts instead of masking them with heavy frostings or chocolate. Olive oil creates a wonderfully soft texture while keeping the cake dairy-free, and fresh lemon zest brightens the nutty flavor without making the cake taste citrusy. The edges develop a delicate crispness while the center remains moist and tender, creating a satisfying contrast in every bite. Inspired by rustic European baking, this dessert proves that simple ingredients can produce remarkable results.
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Ingredients
| Ingredient | Quantity |
|---|---|
| Ground hazelnuts (hazelnut meal) | 1¾ cups |
| Large eggs (room temperature) | 3 |
| Granulated or caster sugar | 1 cup |
| Extra virgin olive oil | ½ cup plus 1½ tablespoons |
| Vanilla extract | 2 teaspoons |
| Finely grated lemon zest | From 1 lemon |
| Baking soda | ½ teaspoon |
| Salt | Pinch |
| Toasted hazelnuts, chopped | ¼ cup |
| Powdered sugar | For dusting |
Kitchen Equipment
- 8-inch or 9-inch springform cake pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Cooling rack
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How to Make Hazelnut Olive Oil Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the base with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the ground hazelnuts, baking soda, lemon zest, and a pinch of salt until evenly combined.
Step 3: Whip the Wet Ingredients
In a large mixing bowl, beat the eggs and sugar on medium-high speed for about 3 minutes until the mixture becomes pale, thick, and airy. Slowly drizzle in the olive oil while continuing to mix, then stir in the vanilla extract.
Step 4: Fold Everything Together
Using a spatula, gently fold the dry ingredients into the wet mixture until no dry streaks remain. Avoid overmixing to keep the cake light.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 6: Cool Completely
Allow the cake to cool in the pan for at least 20 minutes before removing the springform ring. Transfer to a wire rack and let it cool completely.
Step 7: Garnish and Serve
Dust generously with powdered sugar and sprinkle chopped toasted hazelnuts over the top. Slice and enjoy with coffee, tea, whipped cream, or crème fraîche.
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What You Can Do Better
- Use fresh hazelnut meal for the richest flavor.
- Bring eggs to room temperature before mixing for better volume.
- Do not overmix once the hazelnut meal is added.
- Choose a mild extra virgin olive oil rather than an intensely peppery variety.
- Toast the hazelnuts before garnishing to enhance their aroma.
- Let the cake cool completely before slicing so the crumb sets properly.
- Add a handful of fresh berries for an elegant presentation.
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Serving Suggestions
This cake pairs beautifully with espresso, cappuccino, black tea, or dessert wine. For a richer dessert, serve it with lightly whipped cream, vanilla ice cream, mascarpone, or crème fraîche. Fresh raspberries, strawberries, or roasted figs also complement the nutty flavor wonderfully.
Storage Tips
| Storage Method | Duration |
|---|---|
| Room Temperature (airtight container) | 3 days |
| Refrigerator | 5 days |
| Freezer | Up to 2 months |
If refrigerated, let the cake sit at room temperature for about 20 minutes before serving for the best texture.
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Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Carbohydrates | 19 g |
| Protein | 3 g |
| Fat | 18 g |
| Saturated Fat | 2 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Sodium | 16 mg |
| Calcium | 24 mg |
| Iron | 1 mg |
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Frequently Asked Questions
Can I use almond meal instead of hazelnut meal?
Yes. Almond meal works well and creates a similar moist texture, although the flavor will be milder.
Can I make this cake gluten-free?
Yes. Since the recipe uses ground hazelnuts instead of wheat flour, it’s naturally gluten-free. Always check that all packaged ingredients are certified gluten-free if needed.
Which olive oil is best?
A mild extra virgin olive oil works best because it adds moisture without overpowering the delicate hazelnut flavor.
Can I prepare it in advance?
Absolutely. The flavor actually improves after resting overnight, making it an excellent make-ahead dessert.
How do I know when it’s fully baked?
The top should be lightly golden, and a toothpick inserted into the center should come out with a few moist crumbs rather than wet batter.
