Oh no, not that old chestnut.
Rest assured, this is not some stale joke of a cake. After much searching, I finally found some chestnut flour and have been enjoying experimenting with this fine and light textured ingredient. Adapted from a lovely wee recipe on the Gluten Free Goddess blog, this cake is fruity, nutty, earthy and rich with spice.
It has been ‘dinner party tested twice’ and speedily gobbled up. And there is nothing tiresome or old about that.
SPICED CHESTNUT FLOUR APPLE CAKE, GLUTEN FREE
WHAT YOU NEED
4 apples/ 800g (I used 2 Granny Smith and 2 small pink ladies)
1 tbl lemon juice
1 tsp raw caster sugar
1 cup almond meal
1 cup chestnut flour
3/4 cup gf plain flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed spice
1/4 tsp vanilla bean powder (or 1/2 tsp vanilla bean essence)
1/2 tsp fine salt
3 eggs (70g each), room temperature
1 cup loosely packed brown sugar
1/2 cup raw caster sugar
3 tbl light olive oil or grapeseed oil
1/3 cup sour cream
1/4 cup pecans, chopped
1/2 tsp raw sugar
HOW YOU DO IT
Preheat oven to 170C and line a 24cm springform tin with baking paper.
Peel and cut the apples into a 2 cm dice, place in a bowl and add the lemon juice and tsp of raw caster sugar, stir and set aside.
Sift all of the dry ingredients into a bowl.
Beat the eggs and sugars in a large bowl until smooth then add sour cream and oil and combine well. (Add vanilla essence here if you are using it.)
Slowly add the dry ingredients into the wet until combined.
Smooth half of the batter over the base of the prepared tin.
Add the drained apples to the tin and gently press down a little.
Spread the remaining batter over the top of the apples. (This ain’t easy.) Then sprinkle the chopped pecans mixed with raw sugar over the top.
Bake for 60-70 minutes or until a skewer comes out clean.
Cool for ten to fifteen minutes then release from the tin, remove onto a wire rack and let cool completely.
This cake is complemented by a splodge of whipped or double cream or creme fraiche.
An adaptation from the Gluten Free Goddess blog. Link to the original recipe after the photos.