The chestnut flour and walnut cake is undoubtedly one of the fastest cakes to prepare because you just need to put almost everything in a bowl, mix well with electric beaters, add the walnuts broken up with your fingers, and then pour everything into the mold and into the oven!!!!
Even cooking is quick, about 30/35 minutes and then, onto a cooling rack to cool and… enjoy!
It is very soft, light, trust me: I didn’t cut it because it was for the grandmother of a friend of mine who loves these slightly rustic flavors, but it is 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 release spray called Mariarosa and found it really excellent, the cake came out perfectly.
CHESTNUT AND SPECK TAGLIATELLE
AUTUMN CAKE
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I also have a free WhatsApp channel with a sweet and a savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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 for the Recipe Chestnut Flour and Walnut Cake
- 1 2/3 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 you like)
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tsp baking powder
Tools for the Recipe Chestnut Flour and Walnut Cake
PAN 8/9 IN
- Pans
Recipe Preparation for Chestnut Flour and Walnut Cake
To prepare this dessert with chestnut flour, very little is needed…
I put the sifted chestnut flour with the baking powder into a bowl,
I then add the eggs, the milk, the vegetable oil (for me corn) and the vanilla extract.
I mix everything with electric beaters and also add the walnuts broken up with fingers, mixing everything well.
As I wrote above, I prepared the pan (8/9 in) using the release spray (but if you prefer, you can butter and flour or line the pan with moistened and squeezed baking paper), then I poured in the batter just made.
After leveling the chestnut flour cake well, I added some walnut halves on top before baking at 356°F for about 30/35 minutes, or according to your oven’s characteristics.
I let the autumn cake with walnuts and chestnut flour cool, and then it’s ready to taste, maybe adding a few tablespoons of
because it’s so smooth and light, it fits perfectly!!!!!
Enjoy your meal!
Annalisa
