Paleo Hazelnut Chocolate Olive Oil Cake

Here is the second installation from our Harvest Headquarter bake off!  This one was a deliciously moist chocolate cake that was perfect for those who don’t like an overly sweet cake!  I paired it with some mascarpone (Elgaar Farm) and it absolutely hit the spot.


Recipe sourced from Nigella Lawson and adapted.


150 ml Extra Virgin Olive Oil (plus more for greasing) – Coronea Grove, Lentara, Village Olive Grove

50 grams cocoa powder (good quality, sifted)

125 ml boiling water

1 tsp vanilla essence (or vanilla bean paste)

150 grams hazelnut meal – Hazelbrae

½ tsp bicarbonate of soda

Pinch of salt – Tasman Sea Salt, A Pinch of….

1/3 Cup Honey – West Bee Honey, Honey Tasmania

3 eggs, room temperature – Mount Roland Free Range

1 small punnet of fresh raspberries (to top the cake)

Icing sugar, to finish


Method :

1. Preheat your oven to 170°C/gas mark 3. Grease your springform tin with a little oil and line the base with baking parchment. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

2. In another smallish bowl, combine the hazelnut meal with the bicarbonate of soda and a pinch of salt.

3. Put the honey, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the hazelnut meal mixture.

4. Pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

5. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely and place the whole punnet of fresh raspberries neatly on the cake and dust with icing sugar. Serve with a side of freshly whipped cream or a scoop of your favourite ice cream!

Have a chocolatey and hazelnutty weekend!