Preheat oven to 180°C. Grease and line the base of a round 20cm springform pan with baking paper.
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.
Remove from oven and set aside to cool in the pan. Serve with cream, if desired.
Orange and Hazelnut olive oil cake
- Serves 8
- Cook Time: 60 mins
- 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