Extra Virgin Olive Oil Cakes with Chestnut Compote

L'Antro dell'Alchimista
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Extra Virgin Olive Oil Cakes with Chestnut Compote
10
540
45

Description

Extra-virgin olive oil is commonly used as an ingredient in baked sweet goods in Italy and elsewhere along the Mediterranean, where it imparts subtle fruity taste. In these individual cakes, the oil is combined with chestnut honey and also chestnut compote. Look for the compote at gourmet grocers or online; you can also simply puree roasted chestnuts and use that instead. More compote is served atop the finished cakes, for a festive holiday finale.

Ingredients

  • 180 grams flour
  • 130 grams sugar
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • salt
  • 2 eggs
  • 15 grams chestnut honey
  • 90 grams extra-virgin olive oil (mild)
  • 20 grams milk
  • compote (Chestnut)

Directions

  1. Preheat the oven to 180C.
  2. Beat the eggs with the sugar until light and foamy.
  3. Add the honey, 2 tablespoons of the chestnut compote,milk, and oil.
  4. Sift the flour with the baking powder, the vanilla extract, and a pinch of salt. Add to the honey mixture while continuously beating.
  5. Place the batter in single portion cake molds which have been well greased (also if using silicone molds).
  6. Bake for approximately 18 to 20 minutes.
  7. Remove the cakes from the oven and cool them completely before removing them from the molds.
  8. Garnish with a dollop of chestnut compote and powdered sugar.
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NutritionView more

540Calories
Sodium15%DV370mg
Fat40%DV26g
Protein16%DV8g
Carbs24%DV71g
Fiber4%DV1g

PER SERVING *

Calories540Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat4g20%
Trans Fat
Cholesterol105mg35%
Sodium370mg15%
Potassium95mg3%
Protein8g16%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber1g4%
Sugars36g72%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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