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