Chestnut and Lemon Cake
Chestnut cake has a long history in Central Europe. The freshness of the lemon and the rich, silky texture of the chestnut combine perfectly in this variation. The cake's true specialty is the refreshing taste of lemon, which complements the rich aroma of chestnut. Proper baking time is crucial to ensure that the cake is perfectly soft and tender. This cake is the perfect choice for family gatherings, festive occasions, or a pleasant afternoon tea.
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Ingredients for this recipe
Servings: 8
200
g
All-Purpose Flour
150
g
Granulated Sugar
250
g
Sweetened Chestnut Puree
100
g
Unsalted Butter
4
Eggs
1
tsp
Baking Powder
1
Lemon Zest
50
ml
Lemon Juice
1
packet
Vanilla Sugar
100
ml
Milk
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Preparation Steps
1
In a large bowl, whisk together the flour, baking powder, and vanilla sugar.
2
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3
Mash the chestnut puree with a fork, then stir in the lemon juice and zest.
4
Gradually add the flour mixture to the butter-egg mixture, alternating with the milk, until just combined.
5
Pour the batter into a greased and floured cake pan and spread evenly.
6
Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7
Let the cake cool completely in the pan before carefully inverting it onto a serving plate.
8
Before serving, garnish with lemon slices or powdered sugar, if desired.
