INGREDIENTS
- 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
- OLIVE OIL CAKE
- 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
METHOD
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.
