We had a bit of a bake off at the Harvest Launceston headquarters this week, trying to choose the best olive oil cake recipe to celebrate the new season olive oil that is available. Both were absolute winners so we’re going to post one today and another tomorrow, which is a paleo option. Enjoy!
Original recipe sourced and then adapted from delicious magazine
Olive Oil Cake Ingredients:
220g (1 cup) raw sugar
5 eggs Mt Roland Free Range Eggs
350g (2 1/2) cups hazelnut mealHazelbrae Hazelnuts
50 ml strong espresso coffee Ritual Coffee
2 tsp vanilla extract
1 tsp baking powder
1/4 tsp sea salt
55g (1/4 cup) sugar
125 ml strong espresso coffee Provenance Coffee
500 g mascarpone Elgaar Farm
Roasted hazelnuts and Hazelnut oil for drizzling Hazelbrae Hazelnuts
- Preheat oven to 180 deg C. Grease cake baking pan.
- Combine all cake ingredients in a bowl. Pour into baking pan and bake for 45 minutes until centre is firm to touch. Cool in aping pan and then transfer to wire rack to cool completely
- Meanwhile place 55g sugar and 125 ml strong espresso coffee in small pan and simmer for 3-4 minutes over medium heat until sugar is dissolved. Cool, add some hazelnut oil to taste and then chill until thickened.
- To serve swirl mascarpone over cake, sprinkle with hazelnuts, drizzle with coffee syrup and/or hazelnut oil.