Hazelnut Saffron Celebration Cake

March 14, 2024

Hazelnut Saffron Celebration Cake

This decadent cake is an adaptation of the Hazelnut Olive oil cake from Delicious Magazine. A delightful mix of hazelnut flour, roasted hazelnuts, hazelnut oil & espresso flavours complemented by local saffron. Our good friend and Saffron farmer Gamila of Beechworth adds her marvellous saffron extract to this mix for its complimentary taste & aroma. This cake worthy of any special occasion; from birthdays to anniversaries.

You'll need:

For the Cake

  • 220g caster sugar
  • 5 eggs
  • 250g hazelnut flour
  • 100g roasted hazelnuts (blitzed into a meal)
  • 1tsp baking powder
  • 50ml espresso (chilled)
  • 100ml almond oil
  • 50ml hazelnut oil
  • 2 tsp vanilla extract
  • 5 drops of lemon essence (or zest of 1 lemon)
  • 20 drops of Gamila Saffron extract

For the Mascarpone frosting

  • 250g mascarpone
  • 250ml thickened cream
  • 60g icing sugar
  • 6 drops saffron extract


  1. Preheat oven to 180c. grease and line a 23cm springform cake pan with baking paper.
  2. Put hazelnut meal into a bowl, sift hazelnut flour and baking powder in then whisk to incorporate.
  3. Add the eggs and caster sugar to a stand mixer and whisk on 1/2 to 3/4 speed until creamy colour and holds a figure 8.
  4. Meanwhile mix oils, lemon essence, saffron extract & espresso in a jug
  5. Continue mixing sugar creamed eggs and slowly add oil mixture to side of bowl with stand mixer on medium speed. Mix until just incorporated
  6. Remove mixing bowl from stand. Add half of flour/meal into wet mixture and fold in carefully with a spatula (try to not deflate mixture). Add other half of flour/meal repeating folding process until just incorporated
  7. Pour final mixture into prepared cake pan and smooth top with spatula. Bake for approximately 45mins or until centre is slightly firm and an inserted knife comes out clean. Cool in pan for 15mins then transfer to a wire rack to cool completely
  8. Using a clean mixing bowl with whisk attachment whisk the marscapone until smooth on a low-medium setting (~2mins).
  9. Once smooth mix in the vanilla extract, icing sugar, saffron extract until well combined. Pour in the heavy cream slowly whilst mixing on low speed, once all added increase speed to medium for 2-3 mins
  10. Swirl marscapone over cake, top with crushed roasted hazelnuts and a drizzle of hazelnut oil if desired 


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