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Thursday, January 22, 2009

Chestnut Cake



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


powdered sugar or

whipped cream and chopped hazelnuts


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.


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

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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