Lovely cakes have their place at weddings, birthday parties and anniversaries, but they ask a lot of a home cook — exact measuring, precise timing, dexterity with decorating tools, plus the mess of several bowls.
My signature cake is definitely not such a cake. But, dare I say, it's equally elegant. Though understated, it's rich and flavorful and doesn't even require an electric mixer or food processor. All you need is one bowl, so cleanup is a cinch.
The secret to its flavor and texture is hazelnut oil (melted butter also works well). The recipe does not call for creaming the eggs, oil and sugar. The oil here makes a light-textured crumb while keeping the cake more moist and a little longer-lasting than when the recipe is made with butter. The oil also adds a nuanced nuttiness, while the orange juice and zest add a sunshiny flavor and golden hue.
Because the cake is not overly sweet, it's great with morning coffee and afternoon tea; try it with an evening glass of chilled rosé, or for dessert loaded with whipped cream and berries and drizzled with Grand Marnier. The cake freezes beautifully, so I often split the loaf in half to wrap and freeze for another day. (It also travels well to a cabin weekend or beach picnic.)
The success of this cake reflects the quality of its ingredients, so use a good oil — olive, hazelnut or walnut — with real flavor. This is not the place to skimp on ingredients. You can serve this still warm or give it time to cool down. But being impatient, I never do.
Hazelnut Orange Cake
Serves 8.
Note: The flavor and texture of this cake rely on a good-tasting oil. The recipe here calls for American Hazelnut oil, found at select co-ops and at americanhazelnutcompany.com. But you can also use a good olive, almond or coconut oil, and melted butter will work nicely, too. I often slice the cake in half to freeze, then cut the remaining half into thick slices.
For the cake:
