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Chestnut and walnut cake with rich cream and walnuts
Dense and rich cake made with chestnut purée and walnuts

Chestnut & Walnut Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The starch content of chestnuts gives a dense, creamy texture to the sponge, while the oil content of walnuts lends richness. This is a 'heavy', substantial cake, where the flour is partially replaced by walnuts and chestnuts, making the flavours much more concentrated. The lightness of whipped cream is an essential counterbalance to this density.
🕒 Prep Time 25 mins
🍳 Cook Time 45 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Food processor
  • Piping bag (for decoration)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Grease and flour the tin, oven 180°C. Cream the butter with sugar, then with the eggs.

Tip: Standard start for a light structure.
2 ✓

Mix the flour, salt, baking powder, and walnuts. Work into the mixture, then add the chestnut purée (crumbled or mashed).

Tip: Work the chestnut in thoroughly so no large lumps remain.
3 ✓

Bake for 40-45 minutes. The centre cooks slower due to the chestnut!

Tip: Skewer test mandatory. If the skewer is sticky but not runny, it may be due to the chestnut, but the cake is done.
4 ✓

Cool, cut in half. Fill with the double cream whipped with vanilla and icing sugar.

Tip: The rich taste of walnut and chestnut needs the neutrality of cream.

Recipe FAQ

Is the raw batter too thick?
This is normal, chestnuts absorb a lot of moisture. Do not over-dilute, or it won't bake through.

Ingredients

  • 400 g Chestnut purée (defrosted)
  • 200 g Ground walnuts
  • 150 g Plain flour
  • 150 g Caster sugar
  • 150 g Butter (soft)
  • 4 pcs Eggs
  • 1 sachet Baking powder
  • 300 ml Double cream
  • 100 g Icing sugar
  • 5 ml Vanilla extract
  • 50 g Chocolate shavings
  • 1 pinch Salt