Sponge cake with olive oil

If we indulge ourselves with healthy ingredients, right? Well, following that philosophy, we have developed this olive oil biscuit.

And it is reflected in its flavor. It also has crushed hazelnuts and a few drops of chocolate fondue. We will do it, therefore with quality ingredients.

Of course, it's great for him breakfast and a rich picnic for the children. Without a doubt, a good alternative to industrial pastries. And if you want a special touch to the oil, remember that you can use a thermometer to measure the temperature of the oil inside the kitchen.

Sponge cake with olive oil

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With olive oil and chocolate chips

• ascen jimenez

• Kitchen: cuisine
• Recipe type: breakfast
• Rations: 12

• Preparation time: 10M
• Cooking time: 40M
• Total time: 50M

Ingredients

• 4 eggs
• 100 g of sugar
• 50 g of hazelnut flour (crushed hazelnuts)
• 125 g of natural yogurt
• 100 g of extra virgin olive oil
• 200 g of wheat flour
• 1 envelope of Royal type yeast
• 30 g of chocolate chips

Music

1. We prepare our mold by painting it with a little oil and sprinkling a little flour.

2. We put the eggs and sugar in a bowl.

3. We assemble the mixture with some rods

4. Add the hazelnut flour, yogurt and extra virgin olive oil.

5. We mix.

6. Add the flour and yeast, sifting it through a strainer.

7. We mix.

8. Add the chocolate chips.

9. We mix and distribute the mixture in our mold.

10. Bake at 180º for 30 minutes. We lower the oven temperature to 170º and bake for another 7 minutes.

11. Once cold, we unmold it.

Notes

Whole cane sugar can be a good alternative to white sugar.

More information - Two chocolates cake