Moist chestnut cream cake
Ingredients
For
6
personnes
- For this recipe for a moist chestnut cream cake:
- 2 eggs
- 100g of sugar
- 100g of flour
- 1 tablespoon of baking powder
- 60g of traditional-style olive oil
- 200g sweetened chestnut cream
- 2 tablespoons of rum
- 1 pinch of salt
Tip
Combined with chestnut cream, olive oil will really bring out the flavours of your chestnut cream cake! Why not also try the chocolate and pistachio version with olive oil as a zebra cake – it’s a real treat!
Instructions
- Preheat the oven to 150°C. In a mixing bowl, beat the whole eggs with the sugar and a pinch of salt.
- In a bowl, mix the flour and baking powder, then add them to the egg, sugar and salt mixture. Add the olive oil, chestnut cream and rum. Mix everything together well until you have a smooth batter.
- Spread the batter into a cake tin – greased beforehand if necessary – and bake in the oven for 40 minutes.
Tip
Combined with chestnut cream, olive oil will really bring out the flavours of your chestnut cream cake! Why not also try the chocolate and pistachio version with olive oil as a zebra cake – it’s a real treat!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.
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