Introduction
Charlotte’s Hazelnut Olive Oil Cake is a delightful dessert that combines the rich, nutty flavor of hazelnuts with the fruity undertones of high-quality olive oil. This cake is not only moist and delicious but also surprisingly simple to make. It’s perfect for a cozy afternoon tea, a special celebration, or just as a sweet treat to enjoy with friends and family. The recipe stands out due to its use of wholesome ingredients, making it a guilt-free indulgence.
Detailed Ingredients with measures
– 1 cup hazelnuts, toasted and finely ground
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 3 large eggs
– 3/4 cup granulated sugar
– 1/2 cup extra virgin olive oil
– 1 teaspoon vanilla extract
– 1/2 cup milk
– Powdered sugar for dusting (optional)
Prep Time
The prep time for making Charlotte’s Hazelnut Olive Oil Cake is approximately 15 minutes. This includes gathering all the ingredients, toasting the hazelnuts, and preparing the batter.
Cook Time, Total Time, Yield
The cake needs to be baked for about 25-30 minutes. In total, including prep time, the entire process takes around 45-50 minutes. This recipe yields a delicious cake that serves about 8 people, making it an ideal treat for gatherings or a family dessert.
Detailed Directions and Instructions
Preparation of Hazelnuts
Toast hazelnuts in an oven at 180°C (350°F) for about 10-15 minutes until golden brown. Allow them to cool, then chop roughly.
Mixing Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt, ensuring all dry components are evenly distributed.
Combining Wet Ingredients
In a separate bowl, combine the sugar and eggs, whisking until the mixture is pale and fluffy. Gradually add the olive oil, yogurt, and vanilla extract, mixing until well combined.
Integrating Dry and Wet Mixtures
Slowly fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; the batter should just be combined.
Incorporating Hazelnuts
Gently fold in the toasted hazelnuts into the batter, ensuring they are evenly distributed throughout.
Baking the Cake
Preheat the oven to 170°C (340°F). Pour the batter into a greased and lined cake pan. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean.
Cooling the Cake
Once baked, remove the cake from the oven, allowing it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
Choosing Olive Oil
Use a high-quality extra virgin olive oil for the best flavor profile.
Hazelnut Substitutions
If hazelnuts are not available, substitute with any preferred nut or use a nut-free alternative.
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Cook techniques
Mixing the Batter
Use a whisk to combine the dry and wet ingredients thoroughly, ensuring no lumps remain for a smooth batter.
Beating Eggs
Beat eggs until they are light and frothy to incorporate air, which helps the cake rise and achieve a fluffy texture.
Fold Technique
Gently fold the dry ingredients into the wet ingredients to maintain the airiness of the batter, preventing it from becoming dense.
Baking Time and Temperature
Bake in a preheated oven for the correct time to ensure even cooking; check with a skewer to confirm doneness.
Cooling the Cake
Allow the cake to cool in the pan for a few minutes before transferring to a wire rack. This prevents moisture buildup at the bottom.
Serving Suggestions
Serve the cake at room temperature, optionally dusted with powdered sugar or accompanied by fresh fruits for added flavor.
FAQ
Can I replace hazelnuts with another nut?
Yes, you can substitute hazelnuts with almonds or walnuts, but the flavor profile will change slightly.
How can I make this cake gluten-free?
Use a gluten-free flour blend that can be substituted in equal measure for all-purpose flour.
What can I use instead of olive oil?
You can replace olive oil with another neutral oil, such as vegetable oil or canola oil, although it may alter the flavor slightly.
How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Can I freeze the cake?
Yes, you can freeze the cake wrapped tightly in plastic wrap and then in foil for up to three months. Thaw in the refrigerator before serving.
Conclusion
This delightful Charlotte’s hazelnut olive oil cake is a perfect blend of rich flavors and moist texture, making it an excellent choice for any occasion. Whether served on its own or paired with delightful accompaniments, this cake is sure to impress your family and friends. The use of olive oil not only enhances the flavor but also contributes to the cake’s tender crumb, making it a unique addition to your dessert repertoire.
More recipes suggestions and combination
Chocolate Ganache Topping
Elevate your hazelnut olive oil cake by adding a silky chocolate ganache. The rich and velvety chocolate pairs wonderfully with the nutty flavors of the cake.
Citrus Glaze
A zesty citrus glaze made from lemon or orange juice could bring a refreshing contrast to the cake’s sweetness and enhance its overall flavor.
Fresh Berries and Cream
Serve the cake with a side of fresh berries and whipped cream for a light and fruity touch that complements the cake’s rich flavors beautifully.
Coffee or Espresso Infusion
Incorporate coffee or espresso into the recipe for a deep, aromatic flavor that pairs seamlessly with hazelnuts, creating an irresistible dessert experience.
Spiced Nut Crumble
Top the cake with a spiced nut crumble, combining crushed hazelnuts with cinnamon and brown sugar for added texture and flavor contrast.
Caramel Sauce Drizzle
A warm caramel sauce drizzled over the cake can enhance its richness and add a luxurious touch to every bite.
Vanilla Ice Cream
Enjoy a slice of the cake alongside a scoop of creamy vanilla ice cream for a classic dessert combination that is always a crowd-pleaser.