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
- Preheat your oven to 180°C (350°F).
- Grease and line a 9-inch round cake pan with parchment paper.
- 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
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the chestnut puree and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- 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
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- 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)
- Beat the whipped cream or cream cheese with chestnut puree and powdered sugar until smooth and fluffy.
- Adjust the sweetness to taste.
Step 5: Assemble and Decorate
- Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
- 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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