Chestnut cake on the barbecue
Ingredients
For
5
personnes
- To make this chestnut cake, you will need:
- 500g sweetened chestnut cream
- 3 eggs
- 1 heaped tablespoon of flour
- 1 tablespoon of rum
- 30g of mild-flavoured olive oil
Tip
Once cooled, you can cover the chestnut cake with an olive oil ganache. To do this, gently melt 100g of chocolate and, using a spatula, stir in 1 tablespoon of olive oil (without incorporating any air), then spread the ganache over the cooled cake. Why not also try the recipe for a moist chestnut cream and olive oil cake, perfect for autumn after-school treats...
Instructions
- Heat the barbecue to a medium heat (180°C).
- Separate the egg whites from the yolks. Set aside.
In a mixing bowl (or the bowl of a food processor), mix the chestnut cream with the mild-flavoured olive oil, then add the rum, the flour and, finally, the three egg yolks.
- Whisk the egg whites until stiff, then gently fold them into the batter.
Grease a round cake tin and cook on the barbecue over indirect heat for 30 minutes, with the lid on.
Tip
Once cooled, you can cover the chestnut cake with an olive oil ganache. To do this, gently melt 100g of chocolate and, using a spatula, stir in 1 tablespoon of olive oil (without incorporating any air), then spread the ganache over the cooled cake. Why not also try the recipe for a moist chestnut cream and olive oil cake, perfect for autumn after-school treats...
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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Tarte Tatin with Nyons olive oil PDO