Coffee and hazelnut cake
Ingredients
For
8
personnes
- For the coffee and hazelnut cake:
- 70 g of softened unsalted butter
- 80 g of olive oil from Aix-en-Provence – ripened olives PDO
- 100 g brown sugar
- 3 medium eggs
- 90 g of honey
- 270 g of T55 flour
- 1.5 teaspoons of baking powder
- ½ teaspoon of salt
- 150 g of strong coffee
- 50 g of milk
- 100 g roasted hazelnuts (10 mins in the oven at 180°C)
- For the icing:
- 3 tablespoons of strong coffee
- 1 tablespoon of olive oil from Aix-en-Provence – matured olives PDO
- 120 to 150 g of icing sugar
- 1 handful of roughly chopped hazelnuts
Tip
For more recipes for original cakes, why not try the orange blossom and lavender cake or the lemon and poppy seed cake!
Instructions
- Preheat your oven to 180°C. Line a 28 cm x 11 cm loaf tin with baking paper.
- Prepare the batter: place the butter and brown sugar in a mixing bowl and whisk until the mixture turns pale. Add the olive oil from Aix-en-Provence – PDO ripened olives – then the eggs one at a time, mixing well after each addition. Add the honey and mix.
- Mix the milk and coffee in one bowl, and the dry ingredients (flour, baking powder and salt) in another bowl. Add half the dry ingredients to the mixture, stir, then add half the liquid ingredients. Stir and repeat the process. Finish by adding the remaining dry ingredients.
- Stir in the roughly chopped hazelnuts, pour the mixture into the tin, and bake for about 50 minutes at 180°C (the tip of a knife should come out clean). Leave to cool for 15 minutes in the tin before turning out and leaving to cool completely on a wire rack.
- Make the icing by mixing together the coffee, olive oil and icing sugar. Spread the icing over the cake and sprinkle with crushed hazelnuts.
Tip
For more recipes for original cakes, why not try the orange blossom and lavender cake or the lemon and poppy seed cake!
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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