Chestnut flour cake
Chestnut flour cake is a delicious and unique dessert made from the flour derived from chestnuts. It has a rich and nutty flavor that is sure to delight your taste buds. The cake is typically moist and dense, with a slightly rustic texture. It can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
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Ingredients
- 1 ½ cups chestnut flour
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium-sized bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry flour mixture to the butter-sugar mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, you can serve the chestnut flour cake as is, or dust it with powdered sugar for a touch of sweetness. You can also get creative and top it with whipped cream, fresh berries, a drizzle of caramel sauce or melted chocolate.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 621kcal (31%)Carbohydrates: 86g (29%)Protein: 9g (18%)Fat: 28g (43%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 147mg (49%)Sodium: 283mg (12%)Potassium: 101mg (3%)Fiber: 5g (21%)Sugar: 48g (53%)Vitamin A: 903IU (18%)Vitamin C: 16mg (19%)Calcium: 119mg (12%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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