I confess that for some weeks now my doctor has forbidden me certain foods that were vital for me, like coffee and chocolate! Imagine how difficult it is to get up in the morning and no longer be able to enjoy the usual cappuccino or prepare chocolate-based desserts!!! I thought I would not find any consolation beyond what my body currently inexplicably rejects! But it is not so, there is always an alternative way to feel satisfied despite the limitations. This cake is the most tangible example of that! It’s a mini cake, and considering the period of closure and little social life, it is indeed the most practical solution for those like me, with a rather small family! Indeed, preparing a dessert in a standard mold would become rather onerous in terms of consumption. Okay, the craving, but a big cake to divide between two might not be the best way to stay in shape!!! Not to mention the health aspect! Instead, you can whip up these mini cakes in a flash, and they’re gone quickly, allowing you to enjoy a little treat every now and then without adverse excesses! This one, in particular, is incredibly good! It’s not the classic apple cake because it has much more inside!!! You’ll also find chopped toasted hazelnuts, bits of roasted chestnuts, and lots and lots of cinnamon, with a final topping to literally lick your lips! My kitchen was filled with its aroma, and I let myself be wrapped up without resistance! If I’ve piqued your curiosity, give it a try too!
Other recipes with chestnuts, sweet and savory:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 7-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1 Golden apple
- 1 container yogurt (apple or plain)
- 1 1/4 cups spelt flour
- 2 eggs
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/2 packet baking powder
- 1 Golden apple
- 1/4 cup toasted hazelnuts
- 1/4 cup roasted chestnuts (or steamed)
- 1/3 cup flour
- 2 tbsp tbsp butter (+ as needed for greasing)
- 1/4 cup brown sugar
- to taste ground cinnamon
- to taste powdered sugar
Tools
- 2 Mixing bowls
- 1 Wooden spoon
- 1 Knife
- Electric whisks
- 1 Cake pan
Preparation
Work the butter into a cream with the sugar, using a wooden spoon (fig. 1).
Then incorporate one egg at a time, continuing to work with the electric whisks (fig. 2).
Sift the flour with the baking powder and incorporate them into the dough little by little, continuing to work with the whisks (fig. 3).
Alternate with the yogurt (fig. 4).
Wash the apples, peel them, core them and cut them first into thin slices, then into small chunks (fig. 5).
Add them to the dough and pour everything into the previously greased pan (fig. 6).
For the topping, mix the flour in a bowl with the cold butter cut into pieces, the peeled and crumbled chestnuts, and the toasted and previously chopped hazelnuts (fig. 7).
Distribute the resulting crumble on the surface of the cake (fig. 8).
Cut the second apple the same way as the first one, sprinkle the chunks on the surface and dust with cinnamon to taste (fig. 9).
Bake in a preheated oven at 350°F for about 45’/50′, checking with a toothpick (fig. 10).
Remove from the oven and let it cool completely.
Garnish with powdered sugar to taste before serving.
And voilà… the mini apple cake with hazelnuts and chestnuts is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉The mini apple cake with hazelnuts and chestnuts usually does not last long, but if it does, it can be stored under a glass dome or in an airtight container for 1-2 days. Beyond that, I recommend keeping it in the fridge to prevent mold due to the fruit in the batter. In that case, you can keep it a few more days.
