Grecian Hazelnut and Orange Olive-Oil Cake

This gluten-free and dairy-free cake blends hazelnut flour and almond flour with extra-virgin olive oil, honey, orange juice and zest, and warming spices like mace and cinnamon.

By Kate Morgan | Experience Life

Makes 6 servings
Prep Time 20 minutes
Cook Time 25 minutes

Ingredients

1¼ cup hazelnut flour
½ cup almond flour
2 tsp. baking powder
¼ tsp. sea salt
½ cup honey
3 eggs
½ cup extra-virgin olive oil, plus more for the pan
1 tsp. vanilla extract
⅛ tsp. ground mace
⅛ tsp. ground cardamom
Juice of 1 orange (about 4–5 tbs.)
Zest of 1 orange (about 3–4 tsp.), divided

Directions

STEP 1

Preheat oven to 350 degrees F.

STEP 2

Line the bottom of a 9-inch springform or other round cake pan with parchment paper and use a bit of olive oil to grease the bottom and sides.

STEP 3

In a large bowl, mix the flours, baking powder, and salt.

STEP 4

In another bowl, use a hand mixer or stand mixer to beat the honey, eggs, and ½ cup olive oil for five to seven minutes, or until foamy and slightly thickened. Stir in the vanilla.

STEP 5

Mix the wet ingredients into the dry ingredients, and then add the spices, orange juice, and orange zest (reserving ½ tablespoon for garnish).

STEP 6

Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

STEP 7

Allow the cake to cool slightly, then remove it from the pan to finish cooling on a wire rack. Top with the reserved orange zest just prior to serving.

Photography: Terry Brennan; Food Stylist: Betsy Nelson

Thoughts to share?