Hazelnut, apple, and olive oil cake

posted in: Harvest Recipes

Featuring:
Lentara Grove EV olive oil
Hazelbrae Hazelnuts
The Dales apple flour (available through Brady’s Lookout)
Windara Apples

This gluten-free, dairy-free cake is as delicious as it is simple. With a cup of Earl Grey and a drizzle of pouring cream (if you please) it’s the ideal afternoon tea treat. Featuring Hazelbrae Hazelnuts and Lentara Grove olive oil, the cake is light and moist, and will not send you straight to the daybed for an arvo lie down. The Dales apple flour – an innovative and delicious by-product of Brady’s Lookout cider making – and grated Windara apple provide the texture and richness that sets this recipe apart from your average teacake.

Pro-tip: The emulsion of the egg sabayon and olive oil is key. If the emulsion breaks, the cake will rise unevenly, risks collapse, and will be a bit greasy. Not cool. Speaking of cool, it’s also important that you let the cake cool completely before you remove it from its tin and cut/serve/store it. Whilst still warm the cake is very delicate, and you might ruin all your hard work! Also not Cool. Do you know what is cool? This recipe.

4 large (70 to 80 grams) eggs
120gms brown sugar
60gms caster sugar
175mls olive oil
½ tsp ground cinnamon
200 grams hazelnuts
80 grams apple flour
1 green apple

Preheat your oven to 160°C

Line a 22 cm spring-form cake tin with baking paper, bottom and sides

In a food processor, pulse the hazelnuts until quite fine (about the texture of almond meal)

With an electric mixer, using a whisk attachment, whip the eggs and sugar until light and fluffy. The sabayon should be smooth when rubbed between your index finger and thumb.

With the mixer still running, slowly drizzle in the olive oil, taking care not to break the emulsion.

In a separate mixing bowl, mix the ground hazelnuts, apple flour, and cinnamon

Peel and grate the apple

Fold the hazelnut mixture into the egg mixture

Fold in the grated apple and pour the mixture into the prepared cake tin

Cook in the preheated oven for 30 to 35 minutes, or until the cake passes the skewer test.

Remove the cake from the oven and allow it to cool completely before tucking in!

p.s. the image features little apple caramel – which is a secret recipe for now! we promise to let you in on that secret as soon as the requisite product hits the market.

For the time being, you can serve this cake with double cream (also pictured), Elgaar farm mascarpone, or your fav accouterment.

Go forth and bake!

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