Hazelnut Olive Oil Cake: A Delicious & Moist Recipe

Hazelnut olive oil cake: prepare to be utterly captivated by this moist, nutty, and subtly sweet dessert that’s about to become your new favorite baking project! Forget everything you think you know about cake – this isn’t your average sugary confection. This is a sophisticated treat that dances on your palate, leaving you craving just one more slice.

Olive oil cakes, particularly those incorporating nuts, have a rich history rooted in Mediterranean cultures. For centuries, olive oil has been a staple ingredient, not just for savory dishes, but also for baking. Its fruity notes and moistening properties lend a unique character to cakes, setting them apart from those made with butter. The addition of hazelnuts elevates this classic to new heights, adding a delightful crunch and a warm, earthy flavor that perfectly complements the olive oil.

What makes this hazelnut olive oil cake so irresistible? It’s the perfect balance of flavors and textures. The olive oil creates a remarkably tender crumb, while the hazelnuts provide a satisfying bite. It’s also incredibly easy to make, requiring minimal ingredients and effort. Whether you’re a seasoned baker or a complete novice, you’ll find this recipe a breeze. Plus, it’s naturally dairy-free, making it a great option for those with dietary restrictions. Get ready to impress your friends and family with this elegant and delicious cake!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup hazelnut olive oil (plus more for greasing the pan)
• 1 cup buttermilk
• 1/2 cup chopped hazelnuts, toasted
• Powdered sugar, for dusting (optional)

Preparing the Cake Batter

Okay, let’s get started! This hazelnut olive oil cake is surprisingly easy to make, and the flavor is just incredible. The olive oil keeps it moist for days, and the hazelnuts add a lovely nutty crunch.

1. Preheat your oven and prepare the pan: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch round cake pan with hazelnut olive oil. You can also use regular olive oil if you don’t have hazelnut on hand, but the hazelnut oil really enhances the flavor. After greasing, lightly flour the pan to prevent the cake from sticking. Tap out any excess flour. This step is crucial for easy removal later!
2. Whisk together the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined. This ensures that the baking powder and baking soda are evenly distributed, which is essential for a light and fluffy cake. I usually whisk for about 30 seconds to a minute.
3. Cream together the sugars and eggs: In a separate large bowl, or in the bowl of a stand mixer, combine the granulated sugar and brown sugar. Add the eggs and vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes. This step is important because it incorporates air into the batter, which contributes to the cake’s texture. You’ll notice the mixture will become paler and thicker as you beat it.
4. Gradually add the olive oil: With the mixer on low speed, slowly drizzle in the hazelnut olive oil. Be sure to add it gradually so that it emulsifies properly with the sugar and egg mixture. If you add it too quickly, the mixture might separate. Mix until just combined.
5. Alternate adding the dry ingredients and buttermilk: Now, it’s time to add the dry ingredients and buttermilk in alternating additions. Begin by adding about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another one-third of the dry ingredients, the remaining buttermilk, and finish with the last of the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Fold in the toasted hazelnuts: Gently fold in the chopped toasted hazelnuts. Make sure they are evenly distributed throughout the batter. I like to use a rubber spatula for this step to avoid overmixing.

Baking the Cake

Now comes the exciting part – baking! The aroma that fills your kitchen while this cake bakes is simply divine.

1. Pour the batter into the prepared pan: Pour the cake batter into the prepared 9-inch round cake pan. Spread the batter evenly with a spatula.
2. Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes. The cake should be golden brown on top and spring back lightly when touched.
3. Cool the cake: Once the cake is done, remove it from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly and makes it easier to remove from the pan.
4. Invert the cake onto a wire rack: After cooling in the pan for 10-15 minutes, carefully invert the cake onto a wire rack to cool completely. Make sure the wire rack is placed on a surface that can catch any crumbs.

Serving and Storage

This cake is delicious on its own, but a dusting of powdered sugar adds a touch of elegance. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

1. Dust with powdered sugar (optional): Once the cake is completely cool, dust it with powdered sugar, if desired. I like to use a fine-mesh sieve to ensure an even dusting.
2. Slice and serve: Slice the cake and serve. Enjoy!
3. Storage: Store the cake in an airtight container at room temperature for up to 3 days. The olive oil helps to keep it moist. You can also freeze the cake for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Tips and Variations

Here are a few tips and variations to help you customize this recipe to your liking:

• Use high-quality olive oil: The flavor of the olive oil is a key component of this cake, so be sure to use a high-quality olive oil that you enjoy. I prefer a fruity, mild olive oil.
• Toast the hazelnuts: Toasting the hazelnuts enhances their flavor and adds a nice crunch to the cake. To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until they are fragrant and lightly browned. Let them cool slightly before chopping.
• Add citrus zest: For a brighter flavor, add the zest of one lemon or orange to the batter.
• Substitute other nuts: If you don’t have hazelnuts, you can substitute other nuts, such as almonds, walnuts, or pecans.
• Make it gluten-free: To make this cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together.
• Drizzle with chocolate ganache: For an extra decadent treat, drizzle the cake with chocolate ganache. To make chocolate ganache, heat equal parts heavy cream and chocolate chips in a saucepan over low heat, stirring until the chocolate is melted and smooth.

Troubleshooting

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

• Cake is dry: Make sure you are using enough olive oil and buttermilk. Also, be careful not to overbake the cake.
• Cake is dense: Be sure to measure the flour accurately. Also, avoid overmixing the batter.
• Cake is sticking to the pan: Make sure you grease and flour the pan thoroughly. You can also line the bottom of the pan with parchment paper.
• Cake is sinking in the middle: This can be caused by overmixing the batter or opening the oven door too frequently during baking.

Enjoy your delicious Hazelnut Olive Oil Cake!

Conclusion:

This hazelnut olive oil cake isn’t just another cake recipe; it’s an experience. The delicate crumb, the subtle nutty flavor enhanced by the fruity olive oil, and the ease of preparation all combine to make it a truly unforgettable dessert. If you’re looking for a cake that’s both sophisticated and approachable, one that will impress your guests without requiring hours in the kitchen, then this is absolutely the recipe for you. I truly believe this cake will become a staple in your baking repertoire.

But the best part? It’s incredibly versatile! Serve it simply with a dusting of powdered sugar for an elegant afternoon treat, or dress it up with a dollop of whipped cream and fresh berries for a more festive occasion. A scoop of vanilla bean ice cream alongside a warm slice is pure heaven, especially on a chilly evening. For a truly decadent experience, try drizzling it with a homemade chocolate ganache or a salted caramel sauce. The possibilities are endless!

And speaking of possibilities, don’t be afraid to experiment with variations. If you’re not a fan of hazelnuts, try substituting them with almonds or walnuts. A touch of orange or lemon zest can add a bright, citrusy note. For a richer flavor, use brown butter instead of regular melted butter. You could even incorporate a layer of mascarpone cream between two cake layers for an extra-special treat. Consider adding a tablespoon of Frangelico or Amaretto liqueur to the batter for an extra layer of hazelnut flavor. The beauty of this recipe lies in its adaptability.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a cake that’s perfect for any occasion, from a casual weeknight dessert to a celebratory gathering. It’s a cake that’s sure to impress, and it’s a cake that’s incredibly easy to make. What more could you ask for?

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake the most delicious hazelnut olive oil cake you’ve ever tasted. I promise you won’t regret it.

I’m so excited for you to try this recipe, and I can’t wait to hear about your experience. Did you make any variations? What did you serve it with? What did your friends and family think? Please, share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking! I am sure that you will enjoy this recipe as much as I do. It is a perfect cake for any occasion, and it is sure to impress your guests. The combination of hazelnut and olive oil is simply divine, and the cake is incredibly moist and flavorful. I hope you enjoy it!

---