Plumcake with olive oil and marrons glacés

Separate the egg whites and yolks. Mix the yolks with sugar and 20 ml of milk to produce a soft cream.

Sieve the flour and add it, a little at a time, to the yolk cream, while gradually adding Carli Pure Olive Oil and mixing until you have a dough with a firm consistency.

Whip the egg whites thoroughly and add them to the mix. Add the chestnut jam and the marrons glacés. Knead the dough thoroughly. Dissolve the baking powder in the remaining milk and add it to the blend (mix in thoroughly).

Very lightly oil the inside of a plumcake mould. Sprinkle a little flour before pouring in the dough mix.

Pre-heat the oven to 180°C and then bake the mix for about one hour. Check the progress from time to time with a fork.

Remove your plumcake from the oven and let it cool before serving.