A tender, aromatic, wonderfully fluffy cake, ideal for an autumn snack. The chestnut cream gives it a gentle sweetness and an unmistakably moist texture.
A tender, aromatic, wonderfully fluffy cake, ideal for an autumn snack or for sharing with family. The chestnut cream gives it a gentle sweetness and a moist texture that pairs perfectly with the rustic touch of spelt flour.
Preheat the oven to 200 °C. In a large bowl, beat the eggs with the brown sugar using a mixer until the mixture is very fluffy, pale and ribbons off the whisk.
Lower the mixer speed and fold in the chestnut cream little by little, making sure the batter doesn't lose volume.
Add the extra virgin olive oil and the evaporated milk, bit by bit, until well combined.
Mix the two flours with the baking powder and fold them into the batter gently, with delicate movements, until you get a smooth, even mixture.
Prepare a tin with non-stick spray or with oil and flour. Pour the batter into the tin and bake for about 45 minutes, or until the cake is cooked through inside and lightly golden outside.
Remove it from the oven, carefully turn it out and let it cool on a wire rack. Once cool, dust it with icing sugar mixed with a little ground cinnamon.
Medium
