Hazelnut Orange Olive Oil Cake

Ok, ok, I know Olive oil in a cake?   Well . . . . .yes!   I’m sure many of you have had cakes where you add vegetable oil instead of butter so why not olive oil.  Robbins Family Farm makes a beautiful orange flavored olive oil they call Eve’s Mandarin Blend for their adopted Chinese daughter, Eve.

 

Hazelnut Orange Olive Oil Cake

Nonstick spray
9″ springform pan

  •   1  1/2 cups chopped Hazelnuts – toasted 8 minutes @ 350F – (skins removed )
  • 1 cup all purpose flour
  • 1 teaspoon fine sea salt
  • 1 tablespoon baking powder
  •   4 large eggs
  • 1 1/2 cups sugar
  • 1/4 cup Orange flavored liquor mixed with ¼ cup water
  • 1 tablespoon finely grated orange zest
  • 1/2 cup Eve’s Mandarin Blend olive oil

for garnish:

 

  • Powdered sugar
  • Creme Fraiche
  • Chopped Toasted Hazelnuts
  • Chocolate Shavings
  • candied Orange peel

Preparation
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick spray. Place parchment paper round in bottom of pan and spray paper.

After toasting the hazelnuts, place into a towel and rub together to remove as much of the skins on the hazelnuts as possible.

Grind hazelnuts in processor until finely ground but not powdery. Combine ground hazelnuts, flour, salt and baking powder in medium bowl; set aside.

Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add hazelnut-flour mixture; then add liquor,  orange zest, and orange olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.   This cake may sink in the middle after cooling, that is OK.

Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve with sweetened crème fraiche with chocolate shavings and additional toasted chopped hazelnuts and candied orange peel on top.   You can also drizzle additional olive oil over the top if desired.

Happy Baking Everyone!

Chef Constance

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