Bundt Cake With Chestnut Flour And Chocolate : with Dried Fruit An Easy Recipe…
If you have never used chestnut flour to make a cake, I definitely recommend you make up for it by trying this recipe! A delicious Cake, very soft and fragrant perfect to enjoy at any time of the day. For breakfast along with a glass of milk, with a good cup of coffee after lunch or for a snack.
Ingredients:
- 4 eggs
- 160g (3/4 cup) sugar
- 200g (1 2/3 cups) all-purpose flour
- 150g (1 1/4 cups) chestnut flour
- 120ml (1/2 cup) milk
- 170ml (2/3 cup) sunflower oil
- 1 packet (16g or 4 teaspoons) baking powder
- 30g (1/4 cup) blanched almonds
- 30g (1/4 cup) hazelnuts
- 30g (1/4 cup) walnuts
- 100g (3.5 oz or 2/3 cup) dark chocolate chips
- Powdered sugar (for dusting)
How to Prepare Bundt Cake With Chestnut Flour And Chocolate:
- We pour the eggs into a bowl along with the sugar and beat with electric whips until light and fluffy.
- We add the sunflower seed oil in a trickle and mix.
- We also combine the milk, you can use whatever you prefer including vegetable milk, and continue to mix with the electric whips.
- We sift the chestnut flour and add it to the mixture.
- In the same way we sift the 00 flour and baking powder.
- We mix again with the electric whips; the mixture should be smooth and full-bodied.
- At this point we add the floured chocolate chips (this way they will not sink during baking).
- We also combine the dried fruits: I chose peeled almonds, walnuts and hazelnuts. We can chop them coarsely with a knife or, if you prefer a more delicate texture, chop them in the mixer.
- We pour the mixture inside a 24-cm mold, greased with spray (you can also butter and flour it or line it with baking paper) and bake the bundt cake in a static oven preheated to 180°C (350°F) for about 40 to 45 minutes.
- Always test by poking the toothpick to make sure the cake is cooked on the inside as well.
- Once ready, let the bundt cake cool and sprinkle powdered sugar on the surface before serving.
Bon Appetit!
