|Fill your own cone of tasty chillies|
|Proudly presenting the new Organic olive oil of 2011|
|Snail ragout, suprisingly delicious|
|Wild boar delicacies|
|Chestnut cake, recipe for my version of this cake below.|
|Chestnut bread and chickpeas|
I baked a cake with the organic chestnut flour I bought at the market.
My friends and I tried to bake this cake in the evening as we tasted chestnut cake at the market that day. The heath of the oven warmed Giulia’s house and filled it with a lovely smell of chestnuts, on this chilly autumn evening.
We loved it so much at the market, I decided I wanted to have another try at reproducing this wonderful cake. After a few tries I came up with this recipe, it’s not at all the cake we tried at the market but I think this one tastes more of chestnuts, which was something I was going for.
200 gr of Chestnut flour
75 gr of corn flour
175 gr good quality butter (unsalted)
1,5 teaspoons of baking powder (check the pack, not all brands of baking powder are gluten free)
4 organic eggs
50 gr of cane sugar
3 teaspoons of Ricotta
1 teaspoon of Cocoa
Preheat your oven to 160° (gas)
Cover a cake tin with baking paper
1. Mix your butter and the sugar, whisk until creamy
2. Add the eggs one by one
3. Add the Ricotta to the butter and egg mixture and stir
4. Add the two types of flour to a bowl and add the baking powder
5. Add the butter, egg and sugar mixture to the flour and mix together.
6. Pour the batter into your baking thin and put in the oven for about 50 minutes.
When you take it out of the oven, leave it to cool in the baking tin.
Dust with Cocoa when the cake is still warm.
You wouldn’t believe how much this cake tastes of roasted chestnuts, just divine!
A good thing about this cake is the low amount of sugar used.
Next week I’m attempting another dish I discovered in Tuscany: Fagloli al fiasco
Have you missed my previous post about our Tuscan escape? You will find it here
Special thanks to Giulia from Juls’ kitchen
Please leave a comment. I appreciate every single one.