A rich and dense cake with a great nutty/oak mesica flavor
We all know chestnuts especially in winter, when they are cooked or roasted in the oven (if they are fresh).
For many of us, they remind us of trips to Europe, with a hot bag that we bought a small cart, not to mention a super cart, inside which a fire is burning in half a barrel and some slightly dubious type, but with a smile.
Many do not know that by grinding the chestnuts you can make a nutty and juicy cake with a taste that you will not get in any other cake.
The raw material here is bags of peeled chestnuts that can be purchased at any supermarket or delicatessen, so you don't have to wait for the chestnut season and can make this cake all year round, although of course it's better in the cold season, for the mood.
The chestnuts should be finely ground in a food processor.
If you don't have one, try grinding at friends or neighbors and continue the craft at home.
The ingredients in the recipe are for one English cake pan.
Double the ingredients if you want to make a pair of molds.
And come to you.
Ingredients:
3 L-sized eggs
1 tablespoon of cocoa
2 bags of peeled and cooked chestnuts
50 grams of grated milk chocolate
1 tablespoon of cocoa
1+1/4 cups of self-raising flour
250 ml whipping cream
1 cup of sugar
5 tablespoons of canola oil
1 teaspoon vanilla extract
To serve:
powdered sugar
Just requires a cup of coffee and rain in the window.
Chestnut/oak mesica cake
Instructions:
1.
Grind the chestnuts in a food processor.
2.
In a bowl, beat eggs and sugar with vanilla to a fluffy mixture.
3.
Add the cream and oil and beat again.
4.
In a separate bowl, mix the flour with the cocoa, grated chocolate and chestnuts.
5.
Add the bowl of liquids and whisk until incorporated.
6.
Transfer to a greased English cake pan and bake in an oven preheated to 170 degrees for about 35 minutes.
Serve with powdered sugar on top.
More on the same topic:
Chestnuts
Cake for Shabbat
Sponge cake
baking