Good Food
Ingredients
Method
Hazelnut and oilive oil cake
1.Preheat oven to 180°C (160°C fan-forced). Grease and line base of a 20cm springform pan.
2.Using an electric mixer, beat eggs and sugar until thick and pale. Add oil and frangelico and beat until just combined.
3.Sift flour and baking powder into egg mixture. Add hazelnut meal and orange rind and use a large metal spoon to fold until just combined.
4.Spoon mixture into prepared pan and smooth surface. Scatter over hazelnuts. Bake for 45 minutess, until a skewer inserted comes out clean.
5.Cool in pan. Transfer to a serving plate and dust with icing sugar. Serve with cream.
Using olive oil instead of butter gives a more dense result and faint fruity flavour. Olive oil also has less saturated fat than butter, so it’s a little better for you.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door
