Chestnut Cake Gluten Free |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I found this on the web... I think I was on a Chestnut Council site... this recipe uses Chestnut flour and ground hazelnuts.... I have not tried it but I thought it looked good.. Ingredients:
1/2 c mild olive oil |
1 c chestnut flour + add'l for dusting |
1/4 c hazelnuts |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
3 large eggs, separated |
1/2 c mild honey |
1/4 c sugar |
toppings |
powdered sugar or |
whipped cream and chopped hazelnuts |
Directions:
1. - Place an oven rack in the middle position and preheat to 350' F. Spray a 9 - 9 1/2 springform pan with non-stick spray and dust with chestnut flour.
2. - Roast the hazelnuts in the oven for 20-25 minutes. Rub the nuts in a kitchen towel to remove the loose skins. Some skin will probably remain. Chop until medium fine in a food processor.
3. - Mix together the chestnut flour, baking powder, baking soda and salt. Then stir in the nuts.
4. - In another bowl, beat together the egg yolks, oil, honey and 2 tbsp sugar until thick and pale - about 5 minutes. Add the flour mixture and mix at low speed until well mixed.
5. - Beat the egg whites and a pinch of salt in another bowl with clean beaters until they form soft peaks. Add the remaining 2 tbsp sugar a little at a time until the whites hole a soft peak. Fold into the cake mix 1/3 at a time until well mixed. Pour into cake pan. Bake 30 minutes. Then loosely cover with aluminum foil and bake another 10-15 minutes.
6. - Place on rack to cool. Remove pan's side.
7. - Sprinkle with powdered sugar as shown or top with whipped cream and a sprinkle of chopped hazelnuts.
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