Chestnut and Orange Cake
Chestnut desserts have a long history, especially in Central Europe, where chestnut puree and walnuts are common ingredients. The freshness of orange and the silky texture of chestnut make a perfect pairing in this cake. The secret to achieving the right consistency lies in whisking the eggs thoroughly and using the correct oven temperature. This cake is an ideal choice for holidays or a special family dessert, and the chocolate topping only enhances the flavor experience.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour, ground walnuts, and baking powder.
2
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3
Grate the orange zest into the wet ingredients, then add the orange juice. Stir to combine.
4
Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Do not overmix.
5
Pour the batter into a greased and floured cake pan. Bake in a preheated oven at 350°F (180°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6
Let the cake cool completely before adding the filling.
7
In a bowl, combine the sweetened chestnut puree with the whipped heavy cream until smooth and creamy.
8
Slice the cooled cake in half horizontally and spread the chestnut cream filling evenly over the bottom layer. Replace the top layer and frost the entire cake with the remaining cream.
9
Melt the dark chocolate in a double boiler or microwave. Drizzle the melted chocolate over the top of the cake as a decoration.
10
Before serving, you can garnish with orange slices or chopped walnuts.
