Chestnut Olive Oil Cake w/Caramel Filling

[gfron1]

Chesnut Olive Oil Cake w/Caramel Filling

Serves 6 as Dessert.

I'm finding olive oil cakes the easy solution to the dry cakes that we often get at high altitude. Experiment with different olive oils. For this recipe I used a mild Spanish oil, but I would try it again with an orange infused or lemon infused oil.

1/2 C. Olive Oil

1 C. Chestnut Flour

1/4 C. Chestnuts

1/2 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

3 L. Eggs, Separated

1/2 C. Honey

1/4 C. Sugar

Oven to 350 F.

Butter and flour a 9" Spring form.

Mix flour, baking powder, baking soda and salt. Add nuts.

In another bowl, beat egg yolks, oil, honey, and 2 t. of sugar until thick and pale (5 min). Add the flour mixture and mix at low speed until well mixed.

Beat the egg whites and a pinch of salt in another bowl until soft peaks are formed. Add remaining sugar slowly until the whites hold a soft peak. Add 1/4 of whites into batter, then fold in remaining until well mixed. Pour and bake 30 minutes. Cover with foil and bake another 10-15 minutes until done. It is a very moist cake but the toothpick test does still work.

I split the cake and filled with Fleur de Sel Caramel that I softened in the microwave, and added butter and cream. Finally, I topped it with a simple glossy ganache.

The base recipe started with Gourmet magazine and has had many revisions.

Keywords: Dessert, Easy, Cake

( RG1977 )