Ingredients:
- 1 1/2 cups hazelnut flour (ground hazelnuts)
- 1/2 cup gluten-free all-purpose flour
- 1 teaspoon baking powder (gluten-free)
- 1/4 teaspoon salt
- 3/4 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 1 lemon (optional)
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the hazelnut flour, gluten-free all-purpose flour, baking powder, and salt.
- In a large mixing bowl, beat together the olive oil and sugar until well combined.
- Add the eggs, one at a time, to the olive oil and sugar mixture, beating well after each addition until the mixture is creamy and pale in color.
- Stir in the lemon zest (if using) and vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined, ensuring not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar before serving, if desired.
Enjoy your homemade Gluten-Free Hazelnut Olive Oil Cake!
For more inspiration and variations on Hazelnut Olive Oil Cake recipes, you can explore the following sources:
- “Hazelnut Olive Oil Cake (GF, DF) – RecipeTin Eats”
Recipe Link - “Chocolate Hazelnut Olive Oil Cake (GF, DF) – Butter Baking”
Recipe Link
These recipes offer mouthwatering takes on Hazelnut Olive Oil Cake that are also gluten-free and, in some cases, dairy-free.