Tsoft vegetable bar of chestnut flour, suitable for Celiacs because gluten free (you can use cornstarch instead of flour 00). Chestnut flour is rarely used in the kitchen, except for some regional traditions like the cASTAGNACCIO and I bought a nice bag in Tuscany. So I decided to do some experiments and did this sweet, soft, fragrant and aromatic, along with other sweet and delicious breads that you find in my RELATED LINKS.
I wanted it to be a sweet light, without too much added sugar because chestnut flour is naturally sweet and I also added l & #8217; raisins, to enhance the smoky aftertaste of flour. Initially I tried to prepare the soft flour cake made with chestnut flour with 40 milliliters of vegetable oil, but as always l & #8217; oil cakes does not convince me way down, then l & #8217; I replaced it with a little butter.
Since we are in the perfect season for chestnuts, take a look at my article on CHESTNUTS AND CHESTNUTS: DIFFERENCES, PROPERTY’ AND RECIPES, with many useful tips to use them in the kitchen, from appetizers to desserts.
If you want, you can enjoy the natural chestnut cake flour, Sprinkle the cake with a little’ icing sugar and making it perfect for breakfast and l & #8217; dipping in milk or tea. Or you can fill and garnish the cake with an easy chocolate glaze water #8217 all &, making it more elegant. For those who are really exceptionally greedy, c & #8217; is the ability to use a Ganache CHOCOLATE AND CREAM, much richer all glaze & #8217; water, and of course much more caloric restriction. Have a good day!
200 grams of chestnut flour
100 grams of flour 00 (or cornstarch if you have a gluten intolerance)
2 whole eggs
100 grams caster sugar
250 ml lukewarm milk
60 grams of butter
60 grams of raisins
2 tablespoons rum
a pinch of salt
a packet of yeast
little organic vanilla extract (Optional)
butter and flour for the cake Pan, to taste
WATER FOR CHOCOLATE GLAZE:
150 grams powdered sugar
30 grams of unsweetened cocoa powder
boiling water, to taste
To prepare the moist cake with chestnut flour, soak the raisins in hot water for 15 minutes, then dry it carefully and lightly coat with flour. Separate the egg whites from the yolks. Whip until stiff egg whites with a pinch of salt and set aside. Melt the butter in a double boiler and cool to room temperature. Heat the milk.
Put the yolks in a large bowl, Add sugar and whisk until the mixture is foamy and white. Add to the mix the vanilla and a third of chestnut flour and the 00 (or cornstarch) Sift together the baking powder. Merge a third of milk and begin to assemble with an electric mixer until the mixture is creamy and without lumps.
Proceed by adding a little more sifted flour and milk, blend and complete with the last part of flour and milk. Add the rum and melted butter at room temperature, always working the dough with electric whisks: When you have a smooth, shiny and smooth, gradually add egg whites, stirring with a spatula and making a movement from top to bottom so as to incorporate as much air as possible.
Preheat the oven to 180 degrees static. Grease and flour the cake tin, I have used one for Donuts, pour the dough and bake the chestnut cake for 40 minutes or until, by inserting a toothpick in the Center and deep, will not dry. Unmold cake and place it on a wire rack to cool.
You can enjoy the chestnut cake so, simply sprinkled with icing sugar, or garnish the cake with water glaze, It is extremely easy to prepare. To prepare the chocolate water glaze just mix icing sugar and cocoa sifting them together and add as much boiling water as necessary to obtain a mixture fluid enough to be poured on the cake. Add the water drop by drop so as not to exceed. Let solidify the icing for a few minutes before serving the soft chestnut cake. Bon appétit!