Chestnut Cake

Chestnut cake recipe

For the Cake:

  • 200g chestnut puree (unsweetened)
  • 150g all-purpose flour
  • 150g granulated sugar
  • 150g unsalted butter (softened)
  • 3 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 50ml milk (optional, for adjusting batter consistency)

For the Frosting (optional):

  • 150g whipped cream or cream cheese
  • 50g chestnut puree
  • 2 tbsp powdered sugar

For Garnish:

  • Whole or chopped roasted chestnuts
  • A dusting of powdered sugar

Instructions:

Step 1: Prepare Your Ingredients

  1. Preheat your oven to 180°C (350°F).
  2. Grease and line a 9-inch round cake pan with parchment paper.
  3. Ensure the chestnut puree is smooth; if it’s too thick, mix it with a splash of water or milk to loosen it up.

Step 2: Make the Cake Batter

  1. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Mix in the chestnut puree and vanilla extract.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture. If the batter feels too thick, add a splash of milk to achieve a smoother consistency.

Step 3: Bake the Cake

  1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  2. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the Frosting (Optional)

  1. Beat the whipped cream or cream cheese with chestnut puree and powdered sugar until smooth and fluffy.
  2. Adjust the sweetness to taste.

Step 5: Assemble and Decorate

  1. Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
  2. Garnish with roasted chestnuts and a dusting of powdered sugar for a festive touch.

Tips for Success

  • Choose Quality Chestnuts: Use high-quality chestnut puree for the best flavour. You can make your own by boiling and blending chestnuts with a bit of water.
  • Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid a dense cake.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
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