Chestnut Orange Cake

Place the whole oranges in a pot, cover with water, and boil for about one hour, until very soft. Drain and allow the oranges to cool.

Once cooled, cut the oranges into quarters (remove any seeds if present) and blend the entire oranges (peel and pulp) in a food processor until smooth.

Preheat the oven to 180°C (350°F) and grease a 9-inch (23-cm) springform pan.

In a large mixing bowl, whisk together the chestnut flour, sugar, baking powder, and salt.

In a separate bowl, beat the egg yolks with the olive oil and the orange puree until well combined.

Add the wet mixture to the dry ingredients, stirring until fully incorporated.

In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, taking care not to deflate the mixture.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then release from the springform pan and cool completely on a wire rack.

Slice the cake in half to create two layers.

In a medium bowl, whisk together the mascarpone and heavy cream until soft peaks form. Be careful not to overwhip and spread in the middle layer and also over the top of the cake.

Serve slices of the chestnut orange cake with a generous dollop of mascarpone whipped cream.