Vermouth sponge cake and caramelized hazelnuts

INGREDIENTS

SPONGE CAKE

5 eggs

300 g sugar

200 ml olive oil

170 ml vermouth

Lemon and orange zest

375 g flour

16 g baking powder such as Royal

Pinch of salt

200 ml whipped cream

50 g hazelnuts

50 g chocolate sprinkles

 

ICING

50 ml lemon juice

100 g powdered sugar

 

DIRECTIONS

Preheat oven to 180 degrees.

Whisk eggs and sugar for 5 minutes until it doubles in volume.

Add olive oil and whisk for 1 more minute.

Add vermouth and whisk another minute.

Add lemon and orange zest and mix.

Sieve flour with baking powder and salt. Whisk until well mixed.

Add whipped cream. Whisk until well mixed.

Add hazelnuts and chocolate sprinkles and mix. Put in the oven for 55 minutes at 180 degrees.

When done, let cool on a baking rack and unmold after 10 minutes. Let cool completely on rack.

 

ICING

Put the ingredients in a bowl and mix with manual whisker. If you want it to be thicker, add sugar.

 

Recipe and image from: @laurelylimon


Related products


Shares this recipe

  • Send the recipe to a friend

 Get free delivery from 40€

Enjoy our Jams and Confitures Freshly made of fresh fruit

be up to date with Priorat Natur?