Cake with chestnut flour

Chestnut cake is a soft and delicious dessert, good to enjoy both for breakfast and at the end of a meal, perhaps with a dollop of cream.

Chestnut cake is something wonderful, a very soft dessert with an intense Autumn scent that everyone likes , but above all, it is suitable for any occasion. Enjoy it for breakfast , dipped in milk, or bring it to the table as a dessert at the end of the meal , perhaps accompanying it with a dollop of whipped cream .

The cake with chestnut flour that we are offering you today is gluten-free : having excellent quality chestnut flour available, we preferred to use it in purity. However, no one is stopping you from cutting it with 00 flour to obtain a more delicate flavour.

How to prepare the chestnut flour cake recipe

1. Start by cracking room temperature eggs into a bowl. Combine with the sugar and whip with an electric whisk until you obtain a frothy mixture.
2. Incorporate the sifted chestnut flour together with the yeast and bitter cocoa , so as to avoid the formation of any lumps.
3. Finally, add the milk and a pinch of salt (it will enhance the flavour), mixing delicately with a spatula to avoid dismantling the mixture.
4. At this point, pour everything into a 22-24 cm diameter springform pan lined with baking paper and cook the cake in a preheated oven at 180°C for 40 minutes . Remember to do the toothpick test before taking it out of the oven: the dark color of the cake does not help you understand the degree of cooking and as you well know, every oven is different.
5. When the cake is ready, let it cool and decorate it with icing sugar .

We also leave you a video where you can see all the steps. The doses are slightly different but trust our recipe: you won't regret it!

Chestnut cake: variations

As suggested at the beginning, chestnut cake is suitable both for breakfast and at the end of a meal, together with a good coffee. Among the simplest variations to obtain is the one which involves replacing part of the chestnut flour with 00 flour (150 g of the first, 100 g of the second), to obtain a more delicate flavour. In case of lactose intolerance, use a vegetable drink of your choice. If you are looking for another dessert with chestnut flour, we recommend you try the castagnaccio .

Conservation

The chestnut cake can be kept under a cake stand for 3-4 days.