Chestnut and Hazelnut Cake Recipe
The recipe for this beautifully moist Chestnut and Hazelnut Cake appears exclusively (with permission) from A Year of Family Recipes (pub. Bettys and Taylors, RRP £25) by Lesley Wild. The book (read review) is the first produced by Bettys, the famous Yorkshire tea shop. This cake comes from Switzerland where sweet chestnut trees grow in profusion, particularly in the south of the country around the lakes of Maggiore and Lugano – where Switzerland meets Italy. It would make a perfect treat for Christmas supper.
Chestnuts, in both countries, are often dried and ground into flour which is then used in baking during the winter months. Chestnuts are not only low in fat and calories, but high in vitamin C and potassium. They also contain significant amounts of vitamin B. Because it is so rich, Lesley Wild says that she prefers not to decorate it with icing – a light dusting of cocoa powder just finishes it off.
The texture of the cake improves if it is kept for a day or two to mature before being eaten – it also keeps well in the freezer for several weeks. For a gluten free version, substitute the flour with the equivalent weight of extra ground almonds.
Ingredients - Makes a 20cm diameter cake
- 4 large eggs
- 280g caster sugar, divided into 2 halves
- 200g chestnut purée
- 100g plain white flour
- 100g ground hazelnuts
- 50g chopped hazelnuts
- 50g ground almonds
- cocoa powder for dusting
Method
- Preheat the oven to 175ºC (gas mark 3½). Line the base and sides of a 20cm diameter cake tin (preferably springform or loose-bottomed) with baking parchment, using a little melted butter to keep it in place.
- Separate the eggs, putting the whites to one side. Put the yolks and one half of the caster sugar in a large mixing bowl. Whisk together until pale and creamy and doubled in volume. Mix in the chestnut purée, then fold in the flour, sifting it through a sieve. Finally, gently stir in the ground and chopped hazelnuts followed by the ground almonds.
- Place the egg whites in a clean bowl and whisk thoroughly until they form soft peaks. Add the remaining sugar and continue to beat until thick and glossy. With a large metal spoon, stir a little of the egg-white mixture into the nut mixture to slacken it, then gently fold in the remainder of the egg-white mixture.
- Spoon into the prepared cake tin and place in the preheated oven for approximately 50 - 55 minutes until firm to the touch and golden brown. To test, pierce with a clean skewer – if it comes out clean, the cake is ready. Allow to cool completely before sprinkling with cocoa powder. Delicious with a dollop of whipped cream or crème fraîche.
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