Chestnut Cakes

I can give you a recipe for chestnut cakes, a rich and flavorful autumn dessert. Here’s what you need and how to proceed.

Ingredients

• 200 g of chestnut flour
• 200 ml of milk
• 100 g of sugar
• 50 g of soft butter
• 2 eggs
• 1 pinch of salt
• 1/2 packet of baking powder
• Powdered sugar for decoration

Optionally, if you wish to add an extra touch of flavor:

• Candied fruit or raisins (soaked in warm water or rum)
• Grated orange zest

Preparation

1. Take a bowl and sift the chestnut flour to avoid any lumps.

2. In another bowl, cream the soft butter with sugar until you achieve a creamy consistency. Then add the eggs, one at a time, continuing to mix until the mixture is homogeneous.

3. Add the chestnut flour, baking powder, and a pinch of salt to the butter and sugar mixture, alternating with the milk to facilitate the incorporation of the ingredients.

4. If desired, now add the candied fruit or raisins and/or grated orange zest.

5. Prepare the muffin tins by buttering and flouring them or by using paper liners, then pour the mixture into the forms, filling them 2/3 of the way.

6. Bake in a preheated oven at 180 °C for about 20 minutes or until a toothpick inserted in the center of a cake comes out clean.

7. Let the cakes cool on a wire rack and dust with powdered sugar before serving.

Curiosity

Chestnut flour is an ancient ingredient, used especially in mountain areas where chestnuts were readily available and constituted an important food resource. Today, it is rediscovered for its nutritional qualities and for the unique taste it can give to preparations.