The chestnut flour and walnut cake is undoubtedly one of the quickest cakes to prepare because you just need to put almost everything in a bowl, blend well with the electric beaters, add the walnuts broken with your fingers and then pour everything into the mold and off to the oven!!!!
Also, the baking is quick, 30/35 minutes approximately and it’s ready to cool on a cake rack and …enjoy your meal!
It’s very soft, light, trust me: I didn’t cut it because it was for a friend’s grandmother who loves these slightly rustic flavors, but it’s really fragrant and delicate!
I used the chestnut flour from Farine Magiche, really excellent even without being sifted before use, and for the first time, I used a non-stick spray called Mariarosa and found it really excellent, the cake came out perfectly.
TAGLIATELLE WITH SPECK AND CHESTNUTS
AUTUMN CAKE
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CHESTNUT FLOUR AND WALNUT CAKE
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients RECIPE Chestnut Flour and Walnut Cake
- 1.5 cups chestnut flour (for me Farine Magiche)
- 3 eggs
- 2/3 cup milk
- 1/2 cup vegetable oil (for me corn)
- 1/2 cup walnuts (plus some for decoration if desired)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
Tools RECIPE Chestnut Flour and Walnut Cake
PAN 8/9 inches
- Pans
Preparation Recipe Chestnut Flour and Walnut Cake
To prepare this cake with chestnut flour, it takes really little…
I put the sifted chestnut flour with the baking powder in a bowl,
I add the eggs, milk, vegetable oil (for me corn) and vanilla extract.
I mix everything with electric beaters and also add the walnuts broken with fingers, mixing well.
As I wrote above, I prepared the pan (8/9 inches) using the non-stick spray (but if you prefer you can butter and flour or line the mold with dampened and squeezed baking paper) and then poured the batter just made.
After leveling out the chestnut flour cake well, I added some walnut halves on the surface and then baked it at 350°F for about 30/35 minutes or depending on the characteristics of your oven.
I let the autumn cake with walnuts and chestnut flour cool and then it’s ready for tasting, perhaps adding a few tablespoons of
because so fluid and light it fits perfectly!!!!!
Enjoy your meal!
Annalisa
