Chestnut Olive Oil Cake
1 cup of sweetened chestnut spread 1/2 cup of olive oil 2 large eggs 1/2 cup of granulated sugar 1 teaspoon of vanilla extract 200ml of whole milk 1 cup of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of ground cinnamon 1/2 teaspoon of salt
You will also need a SIGNATUREseries Cast Iron Skillet.
Preparing the Cake
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9-inch cast iron skillet and line the bottom with parchment paper.
Mixing the Batter
In a large bowl, whisk together 1 cup of chestnut spread, 1/2 cup of olive oil, 2 large eggs, and 1/2 cup of granulated sugar until well combined.
Add 1 teaspoon of vanilla extract and 200ml of whole milk to the mixture and whisk to combine.
Sift in 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Mix until just combined. Be careful not to overmix.
Baking the Cake
Pour the cake batter into the prepared skillet, spreading it evenly.
Bake the cake in the preheated 350-degree oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is done, remove it from the oven and let it cool in the skillet for a few minutes.
Lightly dust the cake with confectioners' sugar.
Slice and serve. Enjoy your delicious Chestnut Olive Oil Cake!
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.