Irresistible Hazelnut Olive Oil Cake for Any Occasion

So, let me tell you about this Hazelnut Olive Oil Cake… oh my gosh, it’s simply divine! Picture a moist, tender slice, with the warm, nutty richness of hazelnuts paired with the smooth, fruity notes of good olive oil. Every bite feels like a cozy hug. It’s perfect for a rainy afternoon, maybe with a cup of tea, or at a celebration where everyone just… well, they want to come back for seconds (or thirds!). Trust me, this cake is special—simple enough to whip up but fancy enough to impress!

Why You’ll Crave It

• It’s super moist and just the right amount of sweet, thanks to the olive oil.
• Hazelnuts add that lovely crunch and a warm, rich flavor that’s hard to resist.
• It’s a versatile cake—great for tea parties, birthdays, or just because.
• Wholesome ingredients mean you can indulge a little without feeling guilty.
• And honestly, it smells like heaven while it’s baking… you’ll just love it!

The first time I made this cake, my family devoured it in like… a minute. No kidding!

What You’ll Need

• Hazelnuts: about 1 cup, toasted and finely ground—this brings the flavor, trust me!
• All-purpose flour: 1 cup, helping to give it structure.
• Baking powder: 1 teaspoon, it helps the cake rise nicely.
• Baking soda: just a half teaspoon, to give it that little lift.
• Salt: a pinch, to balance all of those sweet and nutty flavors.
• Eggs: 3 large ones, they’re my favorite part for fluffiness.
• Sugar: 3/4 cup of granulated, so it’s just sweet enough!
• Olive oil: 1/2 cup, use a good quality extra virgin for the best flavor.
• Vanilla extract: just 1 teaspoon to make everything more aromatic.
• Milk: 1/2 cup, for that wonderful moisture.
• Powdered sugar: for dusting, makes it look fancy if you want.

Easy How-To

Preparing the Hazelnuts

First things first, we need to toast those hazelnuts! Pop them into a 350°F oven for about 10 to 15 minutes, just until they’re golden brown and smell like heaven. Let them cool a bit and then chop them roughly, you know, just to keep some chunks for texture…

Mixing the Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Just make sure everything’s mixed well—no clumps, please! You want it nice and even.

Combining the Wet Ingredients

Now, in a separate bowl, combine your sugar and eggs. Whisk until it’s pale and fluffy—so lovely. Gradually, add the olive oil, yogurt, and vanilla, mixing until everything’s well combined… it’s starting to smell good already!

Bringing it Together

Now, slowly fold that dry mix into the wet one. Be gentle—don’t overmix! A few lumps are perfectly okay; you just want to blend it together.

Hazelnuts Go In

Gently fold in those toasted hazelnuts, distributing them evenly. Now, it’s really looking like a cake batter, isn’t it?

Baking the Cake

Preheat your oven to 340°F, pour that beautiful batter into a greased and lined cake pan, and bake for 30-35 minutes. You’ll know it’s done when a skewer comes out clean… and your kitchen smells so good that you could probably sell tickets!

Cooling Time

Once it’s out of the oven, let it cool in the pan for about 10 minutes before transferring it to a wire rack. Just be patient—though tempting to dig in right away, you want it to cool completely first.

Good to Know

• Always use high-quality extra virgin olive oil; it really does make a difference.
• If hazelnuts aren’t your jam, feel free to swap with another nut or skip them entirely.
• This cake keeps well at room temperature, in an airtight container for a few days, or in the fridge for a week!

Serving Ideas

• Serve it at room temperature, maybe dusted with powdered sugar, and perhaps with a side of fresh seasonal fruits.

Top Tricks

• When whipping those eggs, go for light and frothy—the more air, the better the rise.

Frequently Asked Questions

Can I use another nut instead of hazelnuts?

Absolutely! Almonds or walnuts work great, but just know that the flavor will shift slightly… still delicious, though!

How do I make this gluten-free?

You can use a gluten-free flour blend in place of all-purpose flour. Just swap it out 1:1!

What oil can I substitute for olive oil?

If olive oil isn’t on hand, any neutral oil like vegetable or canola works, but it alters that lovely flavor a bit!

How should I store leftovers?

Store leftover pieces in an airtight container at room temp for about three days, or pop them in the fridge for up to a week.

Can I freeze this cake?

Yes, indeed! Just wrap it tightly in plastic wrap and foil. It can stay in the freezer for up to three months—just remember to thaw it in the fridge before enjoying.

Conclusion

So there you have it—Charlotte’s Hazelnut Olive Oil Cake. It’s such a lovely blend of flavors and textures, perfect for any occasion or just because, truly a crowd-pleaser! I mean, once you take a bite, you’ll see why friends and family will be asking for the recipe. And hey, if you’re feeling a little fancy, try pairing it with one of those ideas I mentioned… a little chocolate drizzle never hurt anyone!

More Recipes Suggestions and Combinations

Chocolate Ganache Topping

Add a drizzle of silky chocolate ganache on top for that extra oomph! Chocolate and hazelnuts? Yes, please!

Citrus Glaze

A bright lemon or orange glaze can add a zesty contrast that makes each bite pop!

Fresh Berries and Cream

Pair it with fresh berries and whipped cream, because it’s a wonderful, fruity complement to the cake.

Coffee or Espresso Infusion

Mix in a hint of coffee or espresso for a deeper flavor—a match made in heaven!

Spiced Nut Crumble

Top it off with a crumble of spiced nuts for added crunch and a flavorful kick.

Caramel Sauce Drizzle

You truly can’t go wrong with a warm caramel drizzle… it just elevates everything.

Vanilla Ice Cream

And of course, a scoop of creamy vanilla ice cream always makes for a comforting dessert combo!