Soft chestnut bundt cake, a dessert with an intense chestnut aroma and flavor. Great for breakfast, perfect for a delicious winter snack. For this bundt cake, boiled chestnuts are needed, not chestnut flour. To obtain the chestnut puree, peel the chestnuts, boil them in slightly salted water with a few bay leaves. Once cooked, remove the skin and blend them.
Sweet chestnut recipes ⏬
- Cost: Medium
- Preparation time: 45 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz chestnuts, boiled
- 1 cup all-purpose flour
- 4 eggs
- 1/4 cup milk (Warm)
- 1/2 cup sugar
- Half
- 1/2 cup vegetable oil
- 1 packet baking powder
- to taste Sugar crystals
- to taste Chocolate chips
- to taste Pear jam
Tools
- 1 Bundt cake pan 8 inches diameter
Steps
Separate the yolks from the whites. Beat the whites until stiff peaks form. Beat the yolks with the sugar. While continuing to whisk, add the oil and chopped chestnuts.
Gradually incorporate the milk and flour.
Gently fold the whipped egg whites into the mixture with a spatula, blending from top to bottom. Add a few chocolate chips and finally the sifted baking powder.
Butter and flour a bundt cake pan, pour in the mixture and level it well. Bake at 350°F for about 35 minutes.
Remove the cake from the oven and let it cool slightly. In a saucepan, melt a few tablespoons of pear jam over low heat. Spread it on the cake and garnish with sugar crystals and more chocolate chips. Enjoy immediately, and if there’s any left, store it under a glass dome for a few days; it will stay very soft!
