BEST WISHES & MERRY CHRISTMAS TO ALL!!!
This will be my last post for 2014 as I will be off next week and will be back on the 6th of January. To end the year well I wanted to make a post with a sweet note: Chestnut Cake from Ticino. I adapted this recipe from this site and I must say that the end result was a very moist cake. With a nice coffee or tea, this cake is a great wintertime treat. I’ll keep this post short as it’s Christmas it’s either a festive or a lazy day, so
SEE YOU IN 2015!
Recipe for a 26 cm wide cake mould (for an 18 cm cake use half the ingredients)
Prep time: 25 min
Cook time: 1 h 5 min
360 g cooked chestnuts (I used the vacuum packed ones)
200 g melted and cooled butter
340 g fine grain sugar
300 g ground hazelnuts
6 eggs (separated)
1 vanilla pod
For the glazing
3 tbsp. hazelnut nougatine
90 g dark chocolate
Heat oven at 180°C. Grease a loose bottom cake mould.
Mash the chestnuts and set them aside.
Place the egg whites in a bowl and whisk them to a peak.
Place the egg yolks in a bowl with the sugar and whisk them until the mixture becomes lighter in colour. Incise the vanilla pod, scrape out the seeds and add them to the sugar and egg mix, along with the mashed chestnuts, ground hazelnuts and melted butter. Mix all of the ingredients together. Delicately fold in the egg whites in two or three times, without overworking the dough.
Pour the preparation into the cake mould and place in the oven for 1 hour.
Remove the cake from the oven and let it cool 4-5 min before removing it from the mould and placing it on a wire rack. Let it cool completely.
Melt the chocolate in a bain-marie and evenly spread it on top of the cake. Sprinkle the hazelnut nougatine on top and wait for the chocolate to harden before serving (mine still had to harden a bit at the centre).