Ingredients:

3 eggs
200 grams caster sugar

100 grams whole milk

100 grams unsalted butter, melted, plus more for greasing the pan

1 tablespoon extra-virgin olive oil

200 grams all-purpose flour, plus more for dusting the pan

8 grams baking powder

1 tablespoon bitter cocoa powder

1 pinch salt

150 grams toasted hazelnuts, finely minced

Powdered sugar, to serve

Method  

• Preheat the oven to 175°C then butter and dust with flour a round cake pan. Break the eggs in a large bowl, add the sugar and whisk until the eggs are pale and light.

• Whisk in the whole milk, the melted butter, and the olive oil, and mix until you get a smooth, liquid batter.

• Sift the all-purpose flour with cocoa powder, baking powder and salt then add them to the better along with the hazelnut flour. Stir to incorporate all the ingredients, paying attention to remove all the lumps. You’ll have a smooth, dense batter now.

• Scrape the batter into the prepared pan and transfer to the hot oven. Bake the cake for about 45 minutes, until puffed up and golden brown.

• Remove the cake from the oven and transfer it to a wire rack to cool down. When the cake is cold, dust it with powdered sugar. Enjoy!