Best 5 Everyday Simple Chestnut Cake Recipes

CHOCOLATE CHESTNUT CAKE

Steps:

• Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
• In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
• Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
• Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
• Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top - this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
• To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

EVERYDAY SIMPLE CHESTNUT CAKE

Steps:

• Preheat oven to 450 degrees.
• Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
• Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
• Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
• Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
• Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
• NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .

STEAMED CHESTNUT CAKE

Steps:

• Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
• Soften butter to room temperature.
• Cut up the chestnuts finely.
• Knead the butter in a small mixing bowel, till creamy.
• Add sugar little at a time and mix well until creamy.
• Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
• Add chestnuts and breadcrumbs, mix briefly.
• Place the bowl of egg whites inside another bowl, of ice water.
• Beat the egg whites until they stiffen.
• Fold chestnuts and bread crumbs mixture into egg white.
• Mix with just a few strokes and pour into 10 inch tube pan.
• Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
• Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.

ITALIAN CHESTNUT CAKE

Steps:

• Preheat oven to 180c/350 degrees F.
• Grease a springform cake tin& line.
• Cream butter& three-quarters of the sugar.
• Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
• Fold in the sifted flour.
• Whisk the egg whites until stiff.
• Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
• Gently pour the cake mix into the tin.
• Cook for 1 1/4 hours or until cooked.
• Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
• Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
• Cut horizontally into two layers.
• Place the bottom layer on a serving plate.
• Beat the cream, rum, sugar& chestnut puree until thick.
• Spread two-thirds of cream on the bottom layer& place the other layer on top.
• Spread the remaining cream over the top& sides of the cake.
• Decorate with piped cream stars.

EVERYDAY CAKE

Steps:

• Cream together butter and sugar.
• Add eggs, beating in 1 at a time.
• Stir in vanilla and grate in a little fresh nutmeg.
• Combine dry ingredients (except powdered sugar) together in a separate bowl.
• Using a wooden spoon, stir in part of the flour mixture into the butter mixture, then add some of the milk, then stir in more of the flour mixture, repeating until everything has been added, beating after each addition by hand.
• Pour into a greased cake pan (square 9inch) and bake in a preheated 350°F oven for about 20 minutes, or until cake tests done.
• Let cool, cut into squares, and dust with powdered sugar before serving.