Hazelnut Delicacy: Experience the Luxury of Charlottes Hazelnut Olive Oil Cake

Ingredients:

* 1 1/2 cups all-purpose flour, plus more for dusting the pan
* 1 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1/2 cup Charlottes Hazelnut Olive Oil, divided
* 2 large eggs
* 1 large egg yolk

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan; set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, and 1/2 cup of the Charlottes Hazelnut Olive Oil until light and fluffy, about 2 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition. Stir in the vanilla.
5. Pour the batter into the prepared cake pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Decoration:

Serving Suggestions:

Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch of hazelnut flavor, drizzle some Charlottes Hazelnut Olive Oil over each slice before serving.

Tips:

* To toast the hazelnuts, spread them in a single layer on a baking sheet and bake in a preheated 350 degrees F (175 degrees C) oven for 10-12 minutes, or until lightly browned and fragrant.
* Store the cake at room temperature for up to 3 days, or in the refrigerator for up to 5 days.