Hazelnut Olive Oil Cake


  • 1/4 cup (55g) caster sugar
  • 1/2 cup (125ml) strong espresso coffee
  • 500g mascarpone, at room temperature
  • 1/2 cup (75g) roasted hazelnuts, chopped
  • 1 cup (220g) caster sugar
  • 5 eggs
  • 2 1/2 cups (350g) hazelnut meal
  • 50ml strong espresso coffee
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 150ml Morella Grove extra virgin olive oil
Preheat the oven to 180°C. Grease and line a 23cm springform cake pan with baking paper.
For the cake, combine all ingredients in a bowl. Pour into pan and bake for 45 minutes or until centre is slightly firm to the touch. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Meanwhile, place sugar and espresso in a small pan over medium heat. Bring to a simmer and cook for 3-4 minutes until sugar dissolves. Cool slightly, then chill until thickened.
Swirl mascarpone over cake, sprinkle with nuts and drizzle over syrup to serve.