Chestnut Olive Oil Cake
A tender, moist olive oil cake full of the warm, nutty flavors of roasted chestuts.
Servings: 8
Ingredients
- 1 cup of sweetened chestnut cream or spread
- 1/2 cup of olive oil
- 2 large eggs
- 1/2 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 200 ml of whole milk
- 1 cup of all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- confectioners sugar (optional garnish)
Instructions
- Preheat your oven to 350° degrees
- Grease a 9” cake pan and line the bottom with parchment paper
- In a large bowl, whisk 1 cup of chestnut spread with 1/2 cup of olive oil, 2 large eggs and 1/2 cup of granulated sugar
- Add 1 teaspoon of vanilla extract and 200ml of milk and whisk to combine
- Sift 1 cup of all purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt into the bowl and mix until just combined
- Pour the batter into the prepared cake pan and bake in a 350 degree oven for about 30 minutes or until a toothpick comes out of the center clean
- Transfer the cake onto a cooling rack once your cake pan is cool enough to safely handle
- Lightly dust some confectioners sugar over the top and enjoy!