Recipe Courtesy of Food Network Host & Chef Anna Olson
Makes one 8-inch round cake
Serves 8
This is a simple cake because it doesn’t require frosting or filling and it can be fully prepared in the bowl of a food processor. Serve this cake with fresh berries, or a dollop of lightly sweetened whipped cream, or ricotta with a pinch of cinnamon
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1 cup whole dry-roasted hazelnuts
2/3 cup sugar
1/3 cup vegetable oil
½ cup ricotta cheese
2 eggs
1 tsp vanilla extract
2 tsp finely grated orange zest
¾ cup all purpose flour
1 tsp baking powder
¼ tsp salt
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8-inch cake pan
Using a food processor, pulse the hazelnuts and sugar until the hazelnuts are finely ground. Add the oil, ricotta, eggs, vanilla, and orange zest, and pulse to blend. Add the flour, baking powder, and salt and pulse until just combined. Gently scrape the batter in the prepared pan.
Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 30 minutes before turning out to cool completely. The cake can be stored, well-wrapped at room temperature for up to 3 days.
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