La Noix Whole Hazelnut Blanche

• 1/4 cup (55g) caster sugar
• 1/2 cup (125ml) strong espresso coffee
• 500g mascarpone, at room temperature
• 1/2 cup (75g) roasted hazelnuts, chopped

    OLIVE OIL CAKE

• 1 cup (220g) caster sugar
• 5 eggs
• 2 1/2 cups (350g) hazelnut powder
• 50ml strong espresso coffee
• 2 tsp vanilla extract
• 1 tsp baking powder
• 150ml extra virgin olive oil

• Preheat oven to 180'c
  
• Combine all olive oil cake ingredients in a large mixing bowl
• Pour into 23cm cakepan, either grease with olive oil or lay with baking paper
•  Bake for 30mins or till centre is firm.
• Remove from oven and place to cool for 10mins.
• In a saucepan, place espresso and sugar. Bring to simmer till sugar dissolves
• Swirl mascarpone over cake and drizzle with syrup and nuts
• Ready to serve