Nut cake with chestnut
What wonderful weather. The wind blows your hair out of style and cold ears have become the norm again. All the nicer to spend time in the cosiness of your home, curled up on the sofa with a nice cup of tea and a soft blanket.
What you need now is a large slice of nut cake with chestnut to go with it! This cake is surprisingly delicate, not too sweet but nice and fluffy and nutty. No wonder, with all those nuts and chestnut paste that are in it! I really am a big fan of this autumn cake. It’s so easy and fast to make and also tastes great served lukewarm. The only downside of serving it warm is that the cake crumbles easily – but the taste makes up for this minor problem. When served cold, this nut cake is best accompanied with whipped cream. Sooooo tasty!
- 90 grams soft butter
- 150 grams icing sugar
- 3 eggs
- 200 grams chestnut puree
- 150 grams ground hazelnuts
- ½ tsp cinnamon
- 2.5dl double cream
- Pre-heat oven to 180 °C fan oven (or 200 °C top and bottom heat).
- Mix butter and icing sugar with a hand blender for 3 minutes until creamy.
- Stir in each egg individually and blend for another 2–3 minutes until mixture turns pale.
- Add chestnut puree and stir well.
- Finally, add the hazelnuts and cinnamon.
- Pour mixture into a loaf pan lined with greaseproof paper. The tin I used is 25cm long.
- Bake in the middle of the oven for 30–35 minutes until surface is slightly browned.
- Whip cream with hand blender until stiff and serve with the cake.
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