Chestnut Cake – an alternative choice of recipe

Here’s an alternative choice of chestnut cake you may like to try one of these days. Very tasty, it’ll make an original change from our usual selections. Give it a try, see what you think !
Serves 6.                                                              
– 250g chestnut flour
– 100g candied citrus fruit: orange, grapefruit, lemon, tangerine, citron – or whatever your choice may be
– 120g sugar
– 2 dessert spoons oil
– 2 eggs
– 1/2 glass milk
– 1/2 packet baking powder
– a pinch of salt
Cut the candied fruit into small cubes, and flour them. Preheat oven at 180°C (th. 6). Butter and flour a springform cake tin. In a container, beat eggs and sugar together. In a salad bowl, pour flour and salt, and form a well. Pour the beaten eggs into this well, along with milk, oil and mix well, gradually incorporating the ingredients without making any lumps. When the batter is homogeneous, continue to whisk energetically – then, add candied fruit and mix again. Pour into cake tin. Cook for 40m in the oven. Allow to cool before removing from the cake tin.
Source: Corsica Guide

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