Sunday, November 10, 2013

Chestnut and Apple Cake

When I was a kid, I really disliked chestnuts and now, every year in fall, I can't get enough of them. Chestnut cakes are just THE perfect autumn treat if you ask me. I know, chestnut purée is not everyone's cup of tea, but here comes a post for all of those who like it. I was intrigued with the idea of adding fruit to a chestnut cake which is something I've never tried before. The slightly sour apples fit perfectly and keep the cake wonderfully moist. Of course, you could use other fruit such as pears or apricots.

(Original in German: here)

for the crumble:
80g flour
50g soft butter
40g sugar
40g slivered almonds

for the cake:
5 apples (I needed only 4)
1 tablespoon lemon juice
100g soft butter
80g sugar
3 eggs
300g chestnut purée (vermicelles)
200g ground almonds
100g flour
0.5 sachet baking powder
icing sugar, for dusting

Preheat the oven to 180°C. Line a 24cm diameter springform pan with parchment paper and grease with butter.

For the crumble, mix flour, butter and sugar in a bowl until you have crumbles. Then, fold in the slivered almonds, cover with cling film and put in the refrigerator.

Peel, halve and core the apples. Cut the apple-halves cross-wise a few times on the round side. Brush with lemon juice and set aside.

In a large bowl, mix butter and sugar with an electric hand mixer until pale and fluffy. Then, add the eggs, one by one. Add the chestnut purée and keep beating until you have a smooth batter. In another bowl, combine flour, baking powder and ground almonds. Add to the chestnut-batter and mix until well combined. 

Fill the batter into your prepared springform pan. Cover it with the apples (round side up). Spread the crumble-mix on your cake. Put the cake in the oven and bake for about 55 minutes on the bottom shelf.

Leave to cool in the pan for a few minutes. Release from the pan and let cool completely. Dust with icing sugar before serving.

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