Preparation : 12 min.
Cooking : 30 min.
Тotal : 42 min.
Servings : 10
INGREDIENTS
- chestnuts – 3.5 oz (100 g) weight of boiled and peeled
- crystal sugar – 4.6 oz (130 g)
- eggs – 2 pcs. XL or 3 M size
- orange juice – 5 2/3 tbsp (80 ml) freshly squeezed
- milk – 3 1/3 tbsp (50 ml)
- oil – 3 1/3 tbsp (50 ml)
- flour – 3.9 oz (110 g)
- baking powder – 0.4 oz (12 g)
- walnuts – 2.8 oz (80 g)
- salt – 1 pinch
- powdered sugar – for sprinkling
HOW TO COOK
The boiled, peeled and dried chestnuts are grinded into flour. It is slightly moist, so the cake itself becomes slightly moist.
In a bowl, beat the eggs and sugar. Add the oil, milk and orange juice to them. For a more intense taste, you can also grate a part of the citrus peel.
Add the chestnut flour and then in portions the plain flour sifted along with the baking powder and salt. This is done by stirring with a spatula with smooth movements, until completely it is absorbed.
The mixture is thin, but if you find it too liquid, add a little more flour without making it thick.
Pour the walnuts – coarsely chopped, stir and pour the mixture into a baking pan with a diameter of 70°F (22 cm), covered with baking paper.
Bake in a preheated oven at 360°F (180°C) for about 30 minutes or until it is fully baked.
Leave the baked chestnut cake in the switched off oven with the door slightly open for 5-6 minutes, then remove from the baking pan and cool it on a wire rack.
Sprinkle the completely cooled chestnut and walnut cake with powdered sugar and serve it with a cup of coffee, milk or tea.
Juicy, moist, tasty and aromatic!
Enjoy!
