Ingredients
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150 g Chestnut flour
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150 g Water
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4 pcs Egg
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125 g Coconut oilat room temperature
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90 g Sugar whiteor coconut sugar
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50 g Coconut flower sugar
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80 g Almond grounded
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30 g Cocoa powder
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2 tsp Baking powder
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1/4 tsp Salt
Directions
Chestnut desserts are quite popular here in Austria. They are usually made from chestnut flour or puree, which contributes to their tender texture and natural sweetness as such desserts use less sugar.
This chestnut cake is simple and incredibly delicious. It’s moist, fairly chocolaty, and not too sweet. It’s nice to serve with tea and coffee. Naturally, it’s a gluten-free cake that doesn’t use wheat flour.
Enjoy!
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Steps
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1
Done
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The recipe is for a 24-cm loaf pan. Line it with parchment paper. Preheat the oven to 180 degrees. |
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2
Done
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Add the water to the chestnut flour. Stir until smooth and let stand for 15 min. The mixture should resemble a thick puree. By the way, it’s sweet - taste for yourself! |
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3
Done
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Combine the ground almond, cocoa powder, baking powder, and salt. |
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4
Done
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Cream coconut oil and sugar until light and fluffy. Beat in the eggs, one at a time. |
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5
Done
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Add the almond mixture and chestnut puree. Carefully stir with a spatula. |
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6
Done
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Transfer the batter to the pan evening out the surface. |
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7
Done
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Bake for 50-60 min. If the surface gets too brown but the cake isn’t cooked through yet, cover it with foil and continue baking until it’s ready. |
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8
Done
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Take the cake out and let cool down for 20 min on the countertop. Release by pulling up the parchment paper and let cool completely. |
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9
Done
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To serve, dust with confectioner’s sugar and vanilla cottage cheese, if you want. |
