Recipe: My soft Ardèche chestnut and walnut cake

Name: My soft Ardèche chestnut and walnut cake
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 6 servings
Ingredients: 180 g (6.25 oz) organic chestnut flour; 14 cl (0.6 cup) whole milk; 4 free-range eggs (4 yolks and 4 whites); 120 g (4.25 oz) brown sugar; 12 cl (0.5 cup) hazelnut oil; vanilla extract; 1 packet baking powder; 90 g (3.2 oz) roasted and crushed walnut kernels; 1 pinch of salt

By chef patrick Asfaux 3.7/5 (10 reviews) · 🍳 22 made it

Prep 20 min

Cook 30 min

Rest 1h

Total 1h50

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

180 g (6.25 oz) organic chestnut flour
14 cl (0.6 cup) whole milk
4 free-range eggs (4 yolks and 4 whites)
120 g (4.25 oz) brown sugar
12 cl (0.5 cup) hazelnut oil
vanilla extract
1 packet baking powder
90 g (3.2 oz) roasted and crushed walnut kernels
1 pinch of salt

Step-by-step directions

1 Preheat your oven to 170°(th6).

2 In a large bowl, pour your chestnut flour then make a small well in the center and pour in baking powder vanilla extract sugar and salt, stir well then add the egg yolks, oil and then the milk smooth it all out and let it rest.

3 Then whip the egg whites until stiff, add them to your bowl then mix them in by lifting and folding (like a soufflé)

4 Pour into a loaf tin (Tefal style) halfway add your walnuts then the other half then place it in the middle of the oven for 30 minutes (if it browns too much place parchment paper on top)
Remove it and wait 15 minutes before turning it out.
Serve if you like with good vanilla custard.