CHESTNUT FLOUR CAKES RECIPES
CHOCOLATE CHESTNUT CAKE RECIPE - NYT COOKING
This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich’s baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.
Provided by David Tanis
Total Time 1 hours
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.
- In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.
- Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.
- Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top — this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)
- To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.
Nutrition Facts : @context http//schema.org, Calories 192, UnsaturatedFatContent 5 grams, CarbohydrateContent 14 grams, FatContent 15 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 8 grams, SodiumContent 60 milligrams, SugarContent 6 grams, TransFatContent 0 grams
PALEO CHESTNUT FLOUR COFFEE CAKE - PERCHANCE TO COOK
Paleo Chestnut Flour Coffee Cake recipe. Made with chestnut flour and almond flour to create a sweet yet nutty grain-free cake with real coffee cake texture.
Provided by Dominique | Perchance to Cook
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 9
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 8 in x 8 in pan.
- In a large bowl, mix 1/2 cup almond flour, 3/4 cup chestnut flour, 1/4 tsp ground nutmeg, 1 tsp ground cinnamon, and 1 tsp baking soda.
- In another bowl, mix 1 tsp vanilla, 1 tsp apple cider vinegar, 1/4 cup maple syrup, and 3 medium eggs until the mixture thickens. Add 2 Tbs of melted coconut oil and mix again. Then pour the dry ingredients into the bowl of wet ingredients and mix. Pour the batter into a greased 8 in x 8 in pan and spread the batter out evenly with a rubber spatula.
- In another bowl, mix together the crumb topping. Add 1/2 cup almond flour, 1 tsp ground cinnamon, and1 tsp unsweetened cocoa powder to a bowl, mix. Add 2 Tbs maple syrup, and 1/4 cup crushed chestnuts to the bowl and mix. Add 1 tsp melted coconut oil and mix. If you have the right crumble consistency, stop here. If not, add another tsp. (I only used one)
- Pour the crumbles on top of the batter in the pan, making sure to evenly spread them out.
- Bake everything for 25 minutes, until the edges of the cake look crisp and you can poke a knife into the middle of it and it comes out clean.
- Serve with a bit of maple syrup sprinkled on top.
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The Tuscan chestnut cake, in italian called Castagnaccio, is an autumn cake typical of the Tuscan culinary tradition, made with chestnut flour, pine nuts, raisins, walnuts, and rosemary.
From giallozafferano.com
Total Time 45 minutes
Calories 432 kcal per serving
From giallozafferano.com
Total Time 45 minutes
Calories 432 kcal per serving
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CASTAGNACCIO RECIPE | BEST ITALIAN CHESTNUT FLOUR CAKE ...
Oct 29, 2019 · Directions Step 2) . You have to pour the water a little at a time. Keep stirring with a hand whisk to avoid the formation of lumps. Step 3) . Preheat the oven to 180º C (350º F). Pour the batter into a 30 x 20 centimeter (12 x 8 inch) baking dish... Step 4) . Take the Castagnaccio out of the oven ...
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Feb 01, 2019 · Ingredients 1 1/2 cups chestnut flour 1/3 cups sugar 1 tablespoon baking powder 2 tablespoons cocoa powder, plus more for dusting Pinch of salt 1/2 cup extra virgin olive oil, plus more for brushing 2 tablespoons honey, plus more for serving 2 large eggs 1 cup milk 1/2 cups raisins 1/2 cups dried ...
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CHOCOLATE CHESTNUT CAKE | KING ARTHUR BAKING
In a medium bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla. Briefly stir the wet ingredients into the dry to incorporate. Add the hot water and mix just until combined; don't over-mix. Pour the batter into the prepared pan and spread into the corners with an offset spatula.
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WHAT CAN WE DO WITH CHESTNUT FLOUR? - LA CUCINA ITALIANA
Nov 13, 2020 · You can also try to make a chocolate ciambella (Italian donut cake) or a ciambella cake covered in white chocolate ganache. Then, there’s always the traditional pattona from Lunigiano, a typical dessert recipe from the area. Chestnut flour can also be used as an ingredient when you’re making a soup or a creamy vellutata. In this case, just add 2 or 3 tablespoons of chestnut flour to make the dish a little denser with additional creamy flavor.
From lacucinaitaliana.com
From lacucinaitaliana.com
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TUSCAN CHESTNUT CAKE (CASTAGNACCIO) - THE SPRUCE EATS
Oct 26, 2020 · Gather the ingredients. Preheat the oven to 375 F/190 C. Place the chestnut flour in a large bowl. Gradually whisk in 2 cups of warm water to form a thick, smooth batter. Whisk in 2 tablespoons of the olive oil, salt, and raisins. Mix well with a wooden spoon. Transfer to a greased round cake pan.
From thespruceeats.com
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CASTAGNACCIO CAKE RECIPE – TRADITIONAL TUSCAN CHESTNUT ...
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DELICIOUS & EASY CHESTNUT CAKE – BON APPÉT'EAT
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CHESTNUT CREAM CAKE (GÂTEAU ARDÉCHOIS) - PARDON YOUR FRENCH
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IDEAS FOR CHESTNUT FLOUR - HOW TO BAKE | SHIPTON MILL ...
You can just add it to your white yeast ed dough at 10% of the flour weight. I have used it in pancakes (scrummy) at 10% of the flour weight. Then there is an enriched dough adding 15% butter 15% sugar and 10% Chestnut and 20% cranberry's and whole boiled chestnuts for a Christmas Loaf. Add it to your Victoria sponge by replacing 15% of the ...
From shipton-mill.com
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CHESTNUT AND HAZELNUT CAKE RECIPE | EPICURIOUS
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PEAR CAKE WITH CHESTNUT FLOUR: THE RECIPE FOR A CANDY ...
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CHESTNUT POUND CAKE RECIPE - BACKYARD FORAGER
Oct 16, 2017 · The chestnut flour and all-purpose flour must be well integrated so the cake will hold together. Gluten is the tie that binds (at least in breads and cakes) and when you work with flour that doesn’t contain gluten (like chestnut flour), your batter may be too crumbly if the flours aren’t well combined.
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