It's National Hazelnut Day!

By Michele

Are you feeling a little nutty today? If so, I have the perfect recipe to bring you calm. In fact, once it's made, sit down and enjoy it with a cup of coffee or glass of wine and reflect on the day.

Today I made for you a hazelnut and orange olive oil cake that’s easy as well as gluten-free. The cake is moist, with a sugary edge and a nutty flavor.

Hazelnuts are the star of this cake, while the olive oil adds a rich depth of flavor. The orange flavoring adds a touch of sweetness. The contrasting nutty and slightly sweet notes delight the palate. The cake is topped with orange slices and toasted hazelnuts. Alternatively, you could use berries or a dollop of mascarpone cheese.

Hazelnuts are commonly used in a variety of culinary applications, from baking and confectionery to savory dishes and nut butters. They add a delicious nutty flavor and crunchy texture to desserts such as cakes, cookies, and chocolates (see how I used leftover hazelnuts for a sweet treat below).

In addition to their culinary uses, hazelnuts are prized for their nutritional benefits. They are rich in healthy fats, particularly mono-unsaturated fats, which have been linked to improved heart health and reduced risk of chronic diseases. Hazelnuts are also a good source of protein, dietary fiber, vitamins, and minerals, including vitamin E, manganese, and magnesium.

Please be mindful that hazelnuts are a common allergen, and individuals with nut allergies should exercise caution when consuming hazelnut products.

My cake recipe is below, as well as a hazelnut chocolate treat.

Hazelnut and Orange Olive Oil Cake

Ingredients

1½ cups shelled raw hazelnuts, ground

¼ cup whole hazelnuts, toasted and set aside for garnish

1½ cups almond flour

1½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 large eggs, room temperature

2 teaspoons vanilla

¾ cup sugar plus 2 tablespoons

Zest of one orange

2 tablespoons fresh-squeezed orange juice (use the orange you zested)

½ cup evoo plus 3 tablespoons. divided, 2 for greasing pan, and one for topping of cake once baked

½ cup almond milk

Preparation

1. Preheat oven to 350°. Drizzle bottom and sides of a 9" round springform pan (with sides at least 3” high) with 2 tablespoons of extra-virgin olive oil and use your fingers to coat. Line bottom with a round of parchment paper; coat parchment with more extra-virgin olive oil. Generously sprinkle pan with 2 tablespoons of sugar and tilt to coat in an even layer covering the sides of the pan; tap out excess. Press down on parchment to eliminate any bubbles.

2. In a medium bowl, whisk together the ground hazelnuts, almond flour, baking powder, baking soda, and salt. Set aside.

3. Place eggs, sugar, and extract in a large mixing bowl. Beat with an electric beater until smooth and well combined. Add in orange zest and orange juice, stirring to incorporate. Lastly, add in the half cup of evoo and mix well.

4. Gradually fold in dry ingredients to the wet ingredients, alternating with the almond milk. The batter should be smooth and slightly thick.

5. Pour the batter into prepared pan and spread evenly. Place pan on cookie sheet. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Remove to wire rack to cool.

7. Poke holes all over the top of the cake with a toothpick and drizzle with remaining evoo. Top with sliced oranges and toasted hazelnuts or berries and cream.

Sheet Pan Chocolate and Hazelnut Bar

Melt a 3.17-oz bar of chocolate (I used dark chocolate), then pour it on a parchment-covered sheet pan and scatter toasted hazelnuts on top. Refrigerate immediately. After 5 minutes of refrigeration sprinkle on some sea salt. They are ready to enjoy once the chocolate is set.