Several weeks ago I already published a recipe with chestnut – it was “Bake Together” time with my blogger colleague Andrea and I made delicious Mont Blanc Petits Fours. Delicious sweet little treats with chestnut cream and chocolate. Today I got one more recipe with chestnuts but this time the result is significantly bigger: a delicious Chestnut Coffee Almond Cake. Soooo good!
For the Petits Fours I got a big glass of cooked chestnuts to make chestnut cream – yeah, I was too lazy to get “fresh” chestnuts and cook them. Well… to be honest, I was actually too lazy to look for them in the stores in my area. The supermarket around the corner only had the ones in the glass, so I took those ;) Anyway. I still had half of the glass in my fridge waiting to be used, so I decided to make something else with those chestnuts. Cake seemed the perfect bake for that.
Using chestnuts in a bake is pretty simple and easy. All you have to do is to puree the cooked chestnuts with some liquid and maybe some sugar (which is actually not needed here) and voila – you got a cream you can use in your bake. Of course, you can also use already pureed chestnuts from the store – there are actually several options and all work well. You just have to decide what suits best for you. If you get chestnuts cheaper uncooked, buy them and do the whole cooking and pureeing – it’s not that complicated ;)
The chestnuts combined with the almonds and coffee create a really nice flavor profile and most importantly you get a really nice and moist cake at the end. The cake might be a bit fragile right after baking, but if you give it some time and let it cool down completely you should be fine. I think the cake gets even better on the second day, so you might want to calculate that… if you are able to resist not cutting a slice right away ;)
Have you ever baked with chestnuts? Something you wanted to try but never did? Do you have chestnut bakes I should try? Let me know in the comments.
INGREDIENTS / ZUTATEN
5.3 oz. (150g) confectioners’ sugar
1 tbsp. instant espresso powder
1 tsp. vanilla extract
3 large eggs
8.8 oz. (250g) chestnut cream
5.3 oz. (150g) ground almonds
2 tsp. baking powder
1 EL Instant Espresso Pulver
1 TL Vanille Extrakt
3 Eier (L)
150g Mandeln, gemahlen
2 TL Backpulver
DIRECTIONS / ZUBEREITUNG
2. Add the butter, confectioners’ sugar, espresso powder, and vanilla extract to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. The last one might take a bit longer to incorporate well. Add the chestnut cream and mix in. Mix the ground almonds with baking powder and add to the bowl – fold in and then pour the batter into the prepared pan. Bake about 55-60 minutes or until a wooden skewer inserted into the center comes out clean. Take out of the oven and let cool down in the pan for a while, then remove and let cool down completely on a wire rack.
2. Die weiche Butter zusammen mit dem Puderzucker, Instant Espresso Pulver und Vanille Extrakt in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren – beim letzten Ei wird sich vermutlich nicht mehr alles so gut verbinden, aber das ist ok. Die Maronencreme dazugeben und gut unterrühren. Gemahlene Mandeln mit Backpulver mischen und zur Schüssel dazugeben und unterheben. Den Teig in die vorbereitete Form füllen und glatt streichen. Für etwa 55-60 Minuten backen – mit einem Holzspieß testen ob noch Teig kleben bleibt und erst herausholen, wenn dieser sauber herauskommt. Aus dem Ofen holen und für ein Weilchen in der Form abkühlen lassen, dann aus der Form lösen und auf einem Kuchengitter komplett auskühlen lassen.
Here is a version of the recipe you can print easily.Print
Delicious and easy loaf cake with chestnuts, almonds, and coffee.
Keywords: chestnut, almond, coffee, loaf, cake, easy