Lemon Olive Oil Cake

This is a lovely, gluten-free cake by Charlotte Ree, from her book Just Desserts.  I've just read her memoir Heartbake, which tells the story of her break-up with her husband, and her attempts at dating after the split and divorce.  It includes some recipes, and her tales of trying to impress new beaux with her intricate dishes.  Sadly, this did not work, until she met her current partner when she was 30 - on Tinder no less. 

This cake is simple, easy and delicious.  It uses hazelnut meal, one of my faves (I find almond meal kinda bland) and lots of glorious olive oil and lemon.  Oh yes, and two teaspoons of vanilla extract.  Such a brilliant addition, as many recipes wimp out on the vanilla.  Not Charlotte though!

moist, gooey, vanilla-y, scrumptious

Serves 12:

ingredients:

150g./5.3 oz hazelnut meal

1/2 tsp bicarb soda

zest of one lemon

pinch of sea salt flakes

150 mL/5 oz EV olive oil

200g./7 oz caster sugar

3 large eggs

2 tsp vanilla extract

icing sugar, for dusting

chopped pistachios on top, to serve (my addition)

creme fraiche, to serve

Method:

Turn on your oven to 170C/340F 

Grease a 20cm/8 inch springform tin, and line the base with baking paper

Grab a small bowl, and whisk together the hazelnut meal, bicarb, lemon zest and sea salt

Olive oil, caster sugar and eggs go into a large mixing bowl, and you beat with electric hand beaters for 3 minutes on high speed till pale and thickly creamy

Now reduce the speed to medium-low, and beat in the vanilla

Then add in the hazelnut mixture, which you stir in gently with a spatula

Pour the mixture into the tin, and bake for 40-45 minutes (you know the drill - pierce its lemony little heart with a skewer, and make sure it comes out clean)

Let it rest for 10 minutes in the tin, take it out of the tin and let it go completely cool

Dust with icing sugar, and some extra lemon zest if you feel inclined, and serve with creme fraiche

Store it for a couple of days in an airtight container if not devoured pronto

Notes:

Charlotte suggests decorating the cake with some lemon peel strips and sugar that you have rubbed together with your fingers, if you wish to "glam it up" - I cooked up some dried lemon slices in a sugar syrup, and chopped them up for serving

ingredients gathered

beat up the oil, sugar and eggs

pour the batter into the cake tin

and baked at 170C for 40-45 mins.

let it cool right down on a wire rack

dust with icing sugar and sprinkle on pistachios

yep, I'm about to hoe in

c. Sherry M.