Vermouth Sponge Cake and Caramelized Hazelnuts

The vermouth sponge together with the caramelized hazelnuts sweet taste, makes a tasty option to enjoy with the whole family.

INGREDIENTS

SPONGE CAKE:

5 eggs

300g sugar

200ml Extra Virgin Olive Oil

170ml Vermouth

Lemon and orange zest

375G flour

16g yest

A pinch of salt

200ml cream

50g caramelized hazelnuts

50g chocolate chips

ICING:

50ml natural lemon juice

100g powdered sugar

FOR THE SPONGE CAKE

1- Preheat the oven to 180ºC

2-We beat the eggs with the sugar for 5 minutes until they double their volume.

3- Add the oil slowly while beating for one more minute.

4- Add the vermouth and beat for one minute more.

5- Add the lemon and orange zest and mix properly.

6- Sift the flour with the yeast and salt and mix.

7- Add the cream and mix again. We also add the candied hazelnuts and the chocolate chips and mix one more time.

8- Bake for 55 minutes at 180º.

9- Let cool for 10 minutes and unmold.

ICING:

1- Mix the ingredients manually in a bowl. You can add more sugar if you want it thicker.

2- Add the glaze to the cake.