Hazelnut, ginger & olive oil cake

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• Rebecca Falkner-Jones

  21 November 2011

  Rebecca Falkner-Jones rated and commented on this recipe

  

  This is very nice warm or cold. However, if your not madly in love with ginger, this probably isn't the cake to bake! I enjoyed it, but won't be making it again.

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• john Dera

  22 November 2011

  john Dera commented on this recipe

  An excellent afternoon tea cake, very moist and nutty. The ginger was not dominant at all it just gave the slightest of kicks on the aftertaste...... superb and well worth the effort with an interesting combination of ingredients.

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• Theddb's

  23 November 2011

  Theddb's commented on this recipe

  I made this cake for a group of friends for a casual dinner party. I suspected it to crumble, but it was just perfect and moist. It was so light, that everyone kept going back for more until it was all gone! Served with ice cream on the side. The perfect cake for the not-so-sweet toothes of us. Will definitely make this again.

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• kym

  24 November 2011

  kym rated and commented on this recipe

  

  Had this a couple of weeks ago at Galoupet...lovely

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• danicquinn

  26 November 2011

  danicquinn rated and commented on this recipe

  

  Really tasty BUT make sure you put baking parchment (oiled) in the base, as it's a little difficult to extract the cake otherwise. Quite light and a lovely, interesting flavour (e.g. the ginger has a slight warming effect) and texture.

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• Shan

  03 December 2011

  Shan rated and commented on this recipe

  

  Really lovely cake - not too sweet, surprisingly light and a very interesting mix of ingredients which just 'work'. Served this with stem ginger ice-cream (Delia's recipe) - perfect!

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• Rachel

  02 February 2012

  Rachel rated and commented on this recipe

  

  Soooo scrummy. Just eating it warm now. Only put in half the amount of ginger (but it still works), and checked after 40 mins and it was already cooked. Have tried to grind hazelenuts before, but these cakes always end up like omlettes....so used packet ground hazlenuts instead - much better! Will definately make again.

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• lozenger

  15 May 2013

  lozenger rated and commented on this recipe

  

  Incredible. Great texture and taste. I couldn't resist putting in a teaspoon of ground ginger too as I love ginger - it gave it a nice warming kick. Really sophisticated dessert and I can imagine it would go beautifully with a good ice cream.

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Ingredients

• 200g blanched hazelnuts , ground in a food processor
• 50g polenta
• 50g plain flour
• 1 tsp baking powder
• 8 tbsp olive oil
• 100g unsalted butter , melted
• 100g ginger , peeled and finely grated
• 3 eggs
• 200g golden caster sugar
• ginger or vanilla ice cream , to serve

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1 hr 15 mins

Ingredients

• 200g blanched hazelnuts , ground in a food processor
• 50g polenta
• 50g plain flour
• 1 tsp baking powder
• 8 tbsp olive oil
• 100g unsalted butter , melted
• 100g ginger , peeled and finely grated
• 3 eggs
• 200g golden caster sugar
• ginger or vanilla ice cream , to serve

PER SERVING

452 kcalories, protein 6.2g, carbohydrate 30.8g, fat 34.6 g, saturated fat 8.3g, fibre 1.6g, salt 0.19 g

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