Everyday Simple Chestnut Cake Recipes

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.

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.