Extra Virgin Olive Oil Cakes with Chestnut Compote Recipe | Yummly

Extra Virgin Olive Oil Cakes with Chestnut Compote

L'ANTRO DELL'ALCHIMISTA
10Ingredients
45Minutes
540Calories
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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

US|METRIC
  • 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)
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    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.
    View 5 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

    540Calories
    Sodium15% DV370mg
    Fat40% DV26g
    Protein16% DV8g
    Carbs24% DV71g
    Fiber4% DV1g
    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 A2%
    Vitamin C0%
    Calcium10%
    Iron15%

    * 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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