• 2 eggs, separated
• 60 g (2 oz) honey
• 30 g (1 oz) caster (superfine) sugar
• 120 g (4¼ oz) chestnut flour (see Note)
• 30 g (1 oz/¼ cup) cocoa
• ¼ teaspoon bicarbonate of soda (baking soda)
• ¼ teaspoon baking powder
• 50 ml (1¾ fl oz) extra virgin olive oil

Preheat the oven to 185°C (365°F/Gas 4–5). Line the base and sides of a 15 × 10 × 3 cm (6 × 4 × 1¼ inch) tray with baking paper.

Place the egg yolks, honey and half of the sugar in the bowl of an electric mixer and whisk until the sugar is dissolved and the mixture is thick and pale. Sift together the chestnut flour, cocoa, bicarbonate of soda and baking powder, then stir into the egg mixture.

Place the egg white and remaining sugar in a bowl and whisk together until soft peaks form. Fold one-third into the cake mixture to loosen, then fold in the remainder. Pour into the lined tray and bake for 25 minutes or until an inserted skewer comes out clean. Remove from the oven, turn out and cool on a wire rack.

Using a tall 3 cm (1¼ inch) round cutter, cut out 6 cylinders from the cake. Set aside.