Chestnut Cake
Experience the warm, nutty decadence of this Chestnut Cake, a delicately sweet treat perfect for any occasion. Made with rich sweetened chestnut puree, creamy unsalted butter, and a hint of vanilla, this recipe creates a moist, tender crumb that's truly irresistible. The cake strikes a harmonious balance between simplicity and sophistication, with a touch of baking powder ensuring a light lift and milk adding gentle moisture. Prepared in just 20 minutes and baked to golden perfection, it’s ideal for everything from casual coffee breaks to elegant dessert spreads. Serve with a dusting of powdered sugar or a dollop of whipped cream to elevate its rustic charm. If you’re searching for a unique fall or holiday dessert, this Chestnut Cake is a must-try. Keywords: chestnut cake, nutty dessert, chestnut puree recipe, holiday cake, fall dessert ideas.
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Recipe Information
Ingredients
- 350 grams Sweetened chestnut puree
- 150 grams Unsalted butter
- 100 grams Granulated sugar
- 4 large Eggs
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 60 milliliters Milk
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan with butter or line it with parchment paper.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using an electric mixer on medium speed.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition.
Mix in the sweetened chestnut puree and vanilla extract until well combined.
Gradually fold in the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients, until just incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Once cooled, serve the cake on its own or with a dollop of whipped cream or a sprinkling of powdered sugar on top.
Nutrition Facts
Calories |
3057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 379.0 g | 138% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 209.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
