Orange and Hazelnut olive oil cake

  • Serves 8
  • Cook Time: 60 mins

Ingredients

  • 1 cup caster sugar
  • 3 eggs
  • 3/4 cup Correggiola Mild Olive Oil
  • 1/4 cup Frangelico or orange-flavoured liqueur
  • 1 cup plain flour
  • 1/2 cup hazelnut meal
  • 2 tsp baking powder
  • 1 tbsp finely grated orange rind
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • Double cream, to serve

Step 1
Preheat oven to 180°C. Grease and line the base of a round 20cm 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 Correggiola Mild Olive Oil and Frangelico and whisk until just combined. Add flour, hazelnut meal, baking powder and rind and use a metal spoon to gently fold until just combined. Pour mixture into the prepared cake 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.

  • Method

    Step 1
    Preheat oven to 180°C. Grease and line the base of a round 20cm 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 Correggiola Mild Olive Oil and Frangelico and whisk until just combined. Add flour, hazelnut meal, baking powder and rind and use a metal spoon to gently fold until just combined. Pour mixture into the prepared cake 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.

Shop Oils