Chestnut Cake by @_buonidea_

1h40

8 servings

🥜

400 g

Chestnuts

🌾

80 g

Flour

🥚

4

Eggs

🥛

120 ml

Milk

🍬

120 g

Sugar

🫗

100 ml

Seed oil

🫙

1 tsp

Baking powder

🌿

2

Bay leaves

🍬

Icing sugar

  1. Boil
    • Chestnuts
    • Bay leaves

    Boil the chestnuts in boiling water with the two bay leaves for about 30 minutes.

  2. Drain
    • Chestnuts

    Drain the chestnuts and, while still hot, remove the shell and the inner skin.

  3. Blend
    • Chestnuts

    Blend the chestnuts in a mixer until you obtain a smooth puree.

  4. Step
    • Eggs

    Separate the egg yolks from the egg whites into two large bowls.

  5. Whip
    • Eggs
    • Sugar

    Whip the egg whites to stiff peaks with 70 g of sugar, then set aside.

  6. Add
    • Eggs
    • Sugar

    Add the remaining sugar to the yolks and whip with electric beaters until the mixture is pale and fluffy.

  7. Pour
    • Seed oil
    • Chestnuts

    Pour in the oil in a thin stream, then add the chestnut puree, continuing to whip.

  8. Pour
    • Milk

    Pour in the milk and mix.

  9. Incorporate
    • Flour

    Incorporate the flour a little at a time and mix well.

  10. Fold
    • Eggs

    Fold in the whipped egg whites, mixing gently from the bottom up with a spatula.

  11. Sift
    • Baking powder

    Sift the baking powder and incorporate it into the mixture.

  12. Pour

    Pour the batter into a buttered 20 cm cake tin lined with baking paper.

  13. Bake

    Bake in a preheated fan oven at 180°C for 40-45 minutes, checking with a toothpick.

  14. Cool
    • Icing sugar

    Let the cake cool completely and dust with icing sugar before serving.

Chestnut Cake by @_buonidea_

1h40

8 servings

🥜

400 g

Chestnuts

🌾

80 g

Flour

🥚

4

Eggs

🥛

120 ml

Milk

🍬

120 g

Sugar

🫗

100 ml

Seed oil

🫙

1 tsp

Baking powder

🌿

2

Bay leaves

🍬

Icing sugar

Preparation Steps

  1. Step 1/14

    Boil the chestnuts in boiling water with the two bay leaves for about 30 minutes.

    🥜Chestnuts
    🌿Bay leaves
    🍲Pot

  2. Step 2/14

    Drain the chestnuts and, while still hot, remove the shell and the inner skin.

    🥜Chestnuts
    🔪Knife

  3. Step 3/14

    Blend the chestnuts in a mixer until you obtain a smooth puree.

    🥜Chestnuts

  4. Step 4/14

    Separate the egg yolks from the egg whites into two large bowls.

    🥚Eggs
    🥣Bowl

  5. Step 5/14

    Whip the egg whites to stiff peaks with 70 g of sugar, then set aside.

    🥚Eggs
    🍬Sugar
    🥣Bowl

  6. Step 6/14

    Add the remaining sugar to the yolks and whip with electric beaters until the mixture is pale and fluffy.

    🥚Eggs
    🍬Sugar
    🥣Bowl

  7. Step 7/14

    Pour in the oil in a thin stream, then add the chestnut puree, continuing to whip.

    🫗Seed oil
    🥜Chestnuts
    🥣Bowl

  8. Step 8/14

    Pour in the milk and mix.

    🥛Milk
    🥣Bowl

  9. Step 9/14

    Incorporate the flour a little at a time and mix well.

    🌾Flour
    🥣Bowl

  10. Step 10/14

    Fold in the whipped egg whites, mixing gently from the bottom up with a spatula.

    🥚Eggs
    🥣Bowl
    🥄Spatula

  11. Step 11/14

    Sift the baking powder and incorporate it into the mixture.

    🫙Baking powder
    🧺Sieve

  12. Step 12/14

    Pour the batter into a buttered 20 cm cake tin lined with baking paper.

    🍰Cake tin
    📜Baking paper

  13. Step 13/14

    Bake in a preheated fan oven at 180°C for 40-45 minutes, checking with a toothpick.

    ✨Toothpick

  14. Step 14/14

    Let the cake cool completely and dust with icing sugar before serving.

    🍬Icing sugar

Composition

Ingredients

Types

Nuts, Grains, Eggs, Dairy, Sweeteners, Fats and Oils, Leavening Agents, Herbs

Ingredients

Chestnuts, Flour, Eggs, Milk, Sugar, Seed oil, Baking powder, Bay leaves, Icing sugar

Notes

Flour (type 00 flour), Milk (half a glass), Baking powder (for cakes)

Allergens

Tree nuts, Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium

Calories

260 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 35g, Fat: 11g, Fiber: 3g, Sugars: 18g

Nutritional Information

Minerals

Potassium: 230mg, Sodium: 60mg, Calcium: 30mg, Iron: 0.8mg

Vitamins

Vitamin C: 10mg, Vitamin B6: 0.2mg, Folate: 15mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Pot, Bowl, Spatula, Sieve, Cake tin, Baking paper, Toothpick, Knife

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn Season, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@_buonidea_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Moist, Fluffy

Flavors

Sweet, Nutty, Earthy

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (covered with a cake dome or plastic wrap,away from direct sunlight and heat), fridge : 4-5 days (in an airtight container,bring to room temperature before serving), freezer : up to 2 months (wrap tightly in plastic wrap and foil,without icing sugar decoration,thaw at room temperature before serving)