Lemon Olive Oil Cake

Makes 12 servings

Total time: 1 hour + cooling

11/3 ½

cups hazelnut meal tsp. baking soda, sifted Finely grated zest of 1 lemon, plus extra to serve Pinch of sea salt cup extra-virgin olive oil cup superfine sugar eggs, room temperature tsp. pure vanilla extract Confectioners’ sugar, sifted Crème fraîche

Preheat oven to 350°F (170°C). Grease an 8-inch springform pan with olive oil and line base with parchment.

Combine hazelnut meal, baking soda, lemon zest, and sea salt in a bowl.

Beat olive oil, superfine sugar, and eggs in a large bowl with a handheld mixer on high speed until mixture is pale and resembles heavy whipping cream, 3 minutes.

Reduce speed to medium–low, add vanilla, and beat until combined.

Add hazelnut mixture and stir gently with a spatula.

Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean,

40–45 minutes.

Cool cake in pan on a rack

10 minutes; remove cake from pan and set aside to cool completely.

Dust cake with confectioners’ sugar and sprinkle with a little extra lemon zest.

Serve cake with crème fraîche. Store leftover cake in an airtight container at room temperature for 2–3 days.

Per serving: 263 cal; 19g total fat (2g sat); 47mg chol;

70mg sodium; 20g carb (2g fiber, 17g total sugars);

3g protein