The chestnut and walnut cake is the perfect delicious treat for breakfast or a snack. It is butter-free and very soft! A simple and genuine dessert.
It’s a rustic cake to pair with a good cup of tea. If you want to make it even more indulgent, you can add dark chocolate chips inside or on top.
You can also serve it with a cream or glaze it entirely with chocolate.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall
- Energy 388.63 (Kcal)
- Carbohydrates 36.71 (g) of which sugars 16.82 (g)
- Proteins 7.94 (g)
- Fat 23.74 (g) of which saturated 2.10 (g)of which unsaturated 6.99 (g)
- Fibers 2.92 (g)
- Sodium 162.05 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CHESTNUT AND WALNUT CAKE INGREDIENTS
- 1 1/4 cups all-purpose flour
- 3/4 cup chestnut flour
- 2 eggs
- 3/4 cup milk
- 1 pinch salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 1/2 cups walnuts
Tools
- 1 Electric Whisk
CHESTNUT CAKE PREPARATION
Sift the all-purpose flour, the chestnut flour and the baking powder.
Beat the eggs with the sugar until light and fluffy. Gradually add the oil while continuing to mix, then add the vanilla extract (here’s my homemade extract recipe) and salt.
Gradually add the dry ingredients, alternating with the milk. Continue until all ingredients are incorporated.
Once the mixture is smooth, add the walnuts. Stir to combine everything.
Grease and flour a 8-inch pan and pour the batter. Add more crushed walnuts on top.
Bake in a preheated oven at 356°F for 35 minutes.
Always perform the toothpick test before removing from the oven.
Adriana’s Advice
You can substitute the walnuts with other nuts of your choice or create a mix with walnuts, hazelnuts, and pine nuts.
