Spiced chestnut flour apple cake, gf

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
Apple mixture
4 apples/ 800g (I used 2 Granny Smith and 2 small pink ladies)
1 tbl lemon juice
1 tsp raw caster sugar

Cake
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

Topping
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.

https://glutenfreegoddess.blogspot.com.au/2007/03/flourless-apple-cake.html

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28 thoughts on “Spiced chestnut flour apple cake, gf

  1. I love the thought of chestnut flour, and this cake looks lovely, but I find it hard to source up here, and what I’ve seen online has been screamingly expensive. Perhaps I’ll save it for a special occasion…

    • Thanks Kate, I couldn’t find any for yonks either then a local health food store just started stocking it. It isn’t the cheapest but it’s not as exxy as some other nut flours/meals. On saying that, not really an ‘everyday’ ingredient either.

  2. I’ve seen ‘farine de chataigne’ in the healthfood store and wondered how to use it. Your cake looks just the trick. Right in the midst of apple season here, too. xx

  3. Nice to have you back Lisa. Hoping this means life is slowly finding a new normal for you and your family.

    This cake looks like a meal unto itself! Protein AND sugar combined. YUM!

      • Hi Lisa, when making the pastry with chestnut flour you need to add another flour, the chestnut is to dry on its own – I just use my GF flour blend. I thought I had the recipe on my page, but just checked and no, so will try to get it there in case you want to check it out. (Thanks for the follow.)

      • No worries! Happy to try another pastry recipe, I have a few standard GF pastry recipes that I use different combos of GF flours in but if you have one that works with the chestnut flour, I would like to try yours too. Have a great week.

  4. I guess my slice is stale I’m so late coming to the party. Glad you finally found some chest nut flour, don’t forget those chestnut flour brownies. Love this recipe which I’ve saved for apple season 😀

  5. This would be a good holiday cake. I always think of chestnuts in November and December, but like you I can’t always find them. The flour might be easier to locate. Any cake with sour cream–I’m in!

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