Chestnut cake
Today's chestnut cake was born from the combination of three recipes. I took inspiration from a cocoa cake, a cake made solely with chestnut flour, and a soft autumnal bundt cake.
Ingredients · Servings 1 22 cm mold
- 3 eggs
- 200 g of sugar
- 200 g of chestnut flour
- 40 g of bitter cocoa
- 100 ml of seed oil
- 100 ml of milk
- 1 teaspoon of honey
- 1 sachet of baking powder
- powdered sugar
Method · 40 min
- Beat the eggs and sugar until light and fluffy. Then gradually add the honey and oil and continue beating.
- After sifting the flour, cocoa and baking powder, add them to the mixture.
- Finally, add the milk and mix until you obtain a smooth and homogeneous mixture.
- Pour everything into a mold lined with baking paper and bake the cake at 170°C for 40 minutes.
- Dust with icing sugar and serve your chestnut cake.
How to make chestnut cake
Beat the eggs and sugar until pale and fluffy. Then slowly add the honey and oil and continue beating.
