Chestnut Cake

Here’s a rich, moist, and naturally gluten-free Chestnut Cake without flour — perfect for autumn or the holidays!

Ingredients

200g chestnuts

120ml milk

1 tsp. vanilla extract

4 eggs

1 pinch of salt

130g softened butter

180g sugar

1 tbsp. corn starch

1 pinch of cinnamon

1 tsp. baking powder

1 tbsp. cocoa

Method

Heat oven to 180°C. Grease a baking tin with parchment paper. Chop chestnuts and puree with 2-3 Tbsp. of milk. Seperate egg yolks from whites. Beat egg whites until stiff.

Beat butter with sugar until creamy. Add in egg yolks. Now add in chestnut puree. Add in corn starch, cinnamon, baking powder and cocoa.

Fold in beaten egg whites. Pour the battger into the tin and smooth out. Bake in preheated oven for 65 minutes. Let cool completely before removing from the tin.