This recipe from Yotam Ottolenghi is traditionally made with Semolina flour, but we swapped it out for our Flourist '00' Durum Flour and were so happy with the results! Dense and moist, this cake comes together easily and pairs perfectly with a cup of tea or coffee. We made ours with ground hazelnuts but any nut finely ground will do.
Olive Oil Durum Cake
1 1/2 cup (135g) ground hazelnuts
1/2 cup (80g) Flourist '00' Durum Flour
1 tsp baking powder
1/2 tsp kosher salt
3/4 cup olive oil
1 cup + 2 Tbsp (243g) granulated sugar
1 lemon, zested
3 eggs
2 tbsp (30g) lemon juice
Combine olive oil, sugar, and lemon zest and whisk to combine. Add eggs one at a time and whisk. Add lemon juice. Combine dry ingredients together and add to liquids. Whisk together and pour into an oiled loaf pan.
Bake at 350°F for about 45-50 minutes, until a knife inserted into the cake comes out clean.
Let cool for 10 minutes before transferring to a wire rack to cool. If desired top with a glaze made with icing sugar and lemon juice.
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