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Chestnut Cake
CHESTNUT CAKE
Ingredients
1 C chestnut for dusting
1/4 C roasted hazelnuts
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C chestnut flour
1/2 C mild olive oil
3 large egg yolks
1/2 C mild honey
1/4 C sugar
3 large egg whites
Toppings:
powdered sugar or
whipped cream and chopped hazelnuts
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Preparations
Place an oven rack in the middle position and
preheat to 350o F
Spray a 9 - 9 1/2" springform pan with non-stick spray and
dust with chestnut flour.
Roast the hazelnuts in the oven for 20-25 minutes.
Rub the nuts in a kitchen towel to remove the loose skins.
Some skin will probably remain. Chop until medium
fine in a food processor.
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Directions
Mix together the chestnut flour, baking powder,
baking soda and salt.
Then stir in the nuts.
In another bowl, beat together the egg yolks, oil,
honey and 2 tbsp sugar
until thick and pale -- about 5 minutes.
Add the flour mixture and mix at low speed until well mixed.
Beat the egg whites and a pinch of salt in another
bowl with clean beaters
until they form soft peaks.
Add the remaining 2 tbsp sugar a little at a time until the
whites hole a soft peak.
Fold into the cake mix 1/3 at a time until well mixed.
Pour into cake pan. Bake 30 minutes.
Then loosely cover with aluminum foil and bake another 10-15
minutes.
Place on rack to cool. Remove pan's side.
Sprinkle with powdered sugar as shown or top with whipped
cream and
a sprinkle of chopped hazelnuts |
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Labels: Cakes
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