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I adapted this chestnut cake from the Australian Women’s Weekly Italian Cookbook. We bought the cookbook in Saudi Arabia many years ago, so I’m not sure if the it’s still being published. Anyhow, it’s an Italian recipe. Which is odd, considering that I brought this cake as a hostess gift to our family friends’ house, and one of her friends remarked how she had enjoyed this same cake when she was living in Japan! Japanese bakeries make a lot of French pastries, so perhaps they make Italian desserts too. It would be awesome if both countries developed the same chestnut cake recipe independently!
This cake does not have any baking soda or baking powder, which usually provide leavening in a cake recipe. The cake rises because of all the air bubbles trapped in the whisked egg yolks and egg whites; as the cake bakes, the air expands and helps the cake rise. Science!
- ¼ cup butter, melted
- 1¾ cup sweetened chestnut puree
- ⅓ cup chopped walnuts
- 1 tsp grated lemon rind
- ⅓ cup milk
- 100 g/ 4 oz dark chocolate, grated
- ¼ cup flour
- 1 tsp vanilla
- 3 eggs, separated
- ½ cup sugar
- ¼ tsp salt
- 1 tsp icing sugar, if desired
- Preheat oven to 350 F. Grease a 23 cm (9 inch) springform cake pan.
- Beat the melted butter, chestnut puree, nuts, lemon rind, milk, chocolate, flour, and vanilla in a medium bowl with an electric mixture, until just combined. Set aside.
- In a separate bowl, beat the egg yolks with caster sugar until thick and lemon-yellow. Whisk yolk mixture into chestnut mixture.
- In yet another bowl, this one absolutely free of any traces of fat, beat egg whites and salt until firm peaks form. If the beaters or bowl have any fat on them, the egg whites won't become fluffy.
- Gently fold the egg whites into the chestnut mixture.
- Pour the cake mixture into the prepared cake pan. Bake for 60 minutes.
- Let cake stand at least 5 minutes before turning it onto a wire rack to cool.
- To serve, dust lightly with confectioner's sugar, if desired.
Tip
This chestnut cake benefits from being made ahead by one day. Bake and let cool, then tightly cover with plastic wrap or aluminum foil, and store at room temperature overnight. Dust with confectioner’s sugar before serving.
Thank you so much for sharing your wonderful creativity on The Inspiration Board at homework. The cake looks so delicious!
Have a wonderful and creative day!
carolyn ~ homework
This looks wonderful! I love chestnuts but never know how to prepare them…thanks for sharing 🙂
This uses a jar/can of chestnut puree, and I’m not sure how to make it with fresh chestnuts!
They look wonderful delicious! I could eat them all! Thank you for sharing it with us #pintorials
This looks and sounds fantastic. I would love a piece with a cup of coffee. A definite must try.
Yes, such a great combo!
Saw this on a pinterest party and I pinned it to my favorites would love if you share this on Fabulous Friday Party I am having
http://www.simplenaturedecorblog.com/fabulous-friday-party30/
[…] weeks featured post, the post with the most clicks last week, is……Torta di Castagne – Chocolate Chestnut Cake from Kiku […]
This looks so scrumptious! And so, so pretty too! I was just telling my husband I want to learn to cook more international recipes. Pinning for future reference. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue.
This delicious post is being featured on my blog today as part of Tuesdays with a Twist (blog hop): http://www.godsgrowinggarden.com/2015/05/time-to-link-up-tuesdays-with-twist-112.html
Thanks
Angie