STEAMED CHESTNUT CAKE
Make and share this Steamed Chestnut Cake recipe from Food.com.
Provided by tomoko matsunaga
Categories Dessert
Time 1h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
- Soften butter to room temperature.
- Cut up the chestnuts finely.
- Knead the butter in a small mixing bowel, till creamy.
- Add sugar little at a time and mix well until creamy.
- Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
- Add chestnuts and breadcrumbs, mix briefly.
- Place the bowl of egg whites inside another bowl, of ice water.
- Beat the egg whites until they stiffen.
- Fold chestnuts and bread crumbs mixture into egg white.
- Mix with just a few strokes and pour into 10 inch tube pan.
- Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
- Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.
Nutrition Facts : Calories 423.6, Fat 20.7, SaturatedFat 11.8, Cholesterol 158.2, Sodium 295.5, Carbohydrate 53.2, Fiber 0.9, Sugar 21.4, Protein 6.9
EVERYDAY SIMPLE CHESTNUT CAKE
This simple Italian dessert is a regional specialty of Tuscany. I found this recipe while looking up stevia. Stevia is a sweetening alternative, so you could use a Tablespoon of sugar (or less raw organic cane sugar,) rather than the stevia if you prefer totally natural foods. I suppose you could use the other alternative sweeteners -- I just don't like/use any of them.
Provided by Yum Mum
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Heat the water and soak raisins until soft and water has cooled. Drain the water from the raisins and reserve.
- Combine flour, soaking water, 2 TB of the oil, stevia (or sugar) and sea salt in a mixing bowl and blend to form a creamy dough. (I've used Kosher salt rather than sea salt.).
- Blend the raisins, pinenuts and rosemary into the batter. Rosemary is traditional in that region, but I don't use it -- up to your taste buds.
- Pour 2 TB oil into an 11 inch shallow baking pan and coat. Pour in batter and drizzle the remaining 2 TB oil on top.
- Bake for 20 minutes or until the surface begins to crack. Pour off excess oil. Remove from pan and serve hot.
- NOTE: Chestnut flour is great for gluten sensitive people. It can be substituted for all or part of any flour. It has a naturally sweet, wholesome taste and is more nutritious. I've been contemplating using a small amount of ground dried rosemary for a little flavor, but haven't tried that yet -- .
Nutrition Facts : Calories 181.3, Fat 17.4, SaturatedFat 2.1, Sodium 100.1, Carbohydrate 7.1, Fiber 0.5, Sugar 5, Protein 1
CHESTNUT TRUFFLE CAKE
This rich, gluten-free cake makes a perfect dinner-party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner
Time P1DT30m
Number Of Ingredients 11
Steps:
- Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
- Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
- To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).
Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium
ITALIAN CHESTNUT CAKE
Posted for a request for chestnut puree recipes. Can be made up to a week in advance, keep undecorated, wrapped & stored in an airtight container.
Provided by Marli
Categories Dessert
Time 1h45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c/350 degrees F.
- Grease a springform cake tin& line.
- Cream butter& three-quarters of the sugar.
- Fold in two-thirds of the chestnut puree, alternating with the egg yolks,& beat.
- Fold in the sifted flour.
- Whisk the egg whites until stiff.
- Beat a little of the egg whites into the chestnut mixture, until evenly blended, then fold in the remainder.
- Gently pour the cake mix into the tin.
- Cook for 1 1/4 hours or until cooked.
- Leave the cake in the tin& pirece holes evenly all over the cake with a skewer.
- Sprinkle 4 tablespoons of the rum over the top& allow to cool before removing from the tin.
- Cut horizontally into two layers.
- Place the bottom layer on a serving plate.
- Beat the cream, rum, sugar& chestnut puree until thick.
- Spread two-thirds of cream on the bottom layer& place the other layer on top.
- Spread the remaining cream over the top& sides of the cake.
- Decorate with piped cream stars.
Nutrition Facts : Calories 800.9, Fat 44.8, SaturatedFat 25.3, Cholesterol 349.8, Sodium 278.2, Carbohydrate 80.8, Fiber 0.5, Sugar 19.3, Protein 13
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