Hazelnut-Olive Oil Cake
- 1/2 * 1/2 cup extra-virgin olive oil, plus more for pan
- 11/4 * 11/4 cups (51/2 ounces) hazelnuts
- 1 * 1 cup unbleached all-purpose flour
- 1 * 1 tablespoon baking powder
- 4 * 4 large eggs
- 11/2 * 11/2 cups sugar
- 1/2 * 1/2 cup whole milk
- * Finely grated zest of 1 large lemon
Heat oven to 350°. Lightly coat 9-inch springform pan with oil.
Spread hazelnuts on a baking sheet and bake until lightly golden and fragrant, about 5 minutes. Remove from oven, let cool slightly then rub in a clean dishtowel to remove skins. Set aside to cool completely.
Grind cooled nuts in food processor until finely ground but not powdery. Transfer to a bowl. Add flour and baking powder; whisk to combine.
In the bowl of an electric mixer fitted with the whisk, beat eggs on medium-high speed until frothy, about 2 minutes. Gradually add sugar, beating until light, thick and pale yellow, about 4 minutes. Gradually add hazelnut-flour mixture; then add olive oil, milk and zest, beating 1 minute more to combine.
Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until golden and tester inserted into center comes out clean, 35 to 40 minutes. Cool cake completely in pan on rack. Release cake from pan and serve.