Castagnia Bundt Cake Recipe
Category: Desserts
Serves: 8
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Chestnut flour | 150g |
| All-purpose flour | 200g |
| Eggs | 4 |
| Sugar | 180g |
| Extra virgin olive oil | 130g |
| Whole milk | 100g |
| Vanilla pod | 1 |
| Baking powder | 16g |
| Salt (fine) | 1 pinch |
| All-purpose flour (for dusting) | 10g |
| Butter (for greasing) | 10g |
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~350 kcal |
| Fat | ~20g |
| Carbohydrates | ~40g |
| Protein | ~5g |
| Fiber | ~2g |
| Sugars | ~25g |
Instructions
Step 1: Prepare the Ingredients
Begin by ensuring that your eggs are at room temperature. Place the eggs into the bowl of a stand mixer fitted with the whisk attachment. Add the sugar and a pinch of fine salt. Start the mixer at medium speed and whisk the mixture until it becomes light, fluffy, and pale in color. This will take around 4-5 minutes.
Step 2: Add Vanilla
Slice the vanilla pod in half lengthwise. Using the tip of a knife, scrape the seeds from the pod and add them to the egg mixture. Continue to whisk gently until the vanilla is evenly distributed.
Step 3: Incorporate the Olive Oil
While the mixer is still running, slowly drizzle in the extra virgin olive oil. This will help to emulsify the oil into the egg mixture, creating a smooth, slightly thickened batter.
Step 4: Sift the Dry Ingredients
In a separate bowl, sift together the chestnut flour, all-purpose flour, and baking powder. This ensures that the flour mixture is lump-free and well-aerated, which will contribute to a lighter texture in your cake.
Step 5: Combine the Wet and Dry Ingredients
Add the sifted flour mixture to the egg and oil mixture in small batches, mixing gently with a spatula or low-speed mixer to avoid deflating the batter. Gradually pour in the whole milk and continue mixing until the batter is smooth and homogenous. The consistency should be fluid but not runny.
Step 6: Prepare the Bundt Pan
Take a 24 cm deep Bundt cake pan and butter it generously. Dust the buttered pan with the 10g of all-purpose flour to ensure the cake won’t stick during baking. Make sure the flour is evenly spread, tapping out any excess.
Step 7: Bake the Cake
Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even distribution. Place the pan in a preheated oven at 180°C (350°F) and bake for 45-50 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is golden brown.
Step 8: Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the pan onto a wire rack to release the cake. Allow the cake to cool completely before serving.
This Castagnia Bundt Cake, with its unique blend of chestnut flour and the delicate touch of vanilla, makes for a wonderfully moist and aromatic dessert. Serve it as a comforting treat for any occasion or as a special dessert for a cozy winter gathering.
Tips and Variations:
- Chestnut Flour: If chestnut flour is not available, you can substitute it with a mixture of almond flour or a gluten-free flour blend. However, this will alter the flavor and texture slightly.
- Add-ins: Consider adding chocolate chips, chopped nuts, or dried fruit to the batter for added texture and flavor.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly and freeze for up to 2 months.
This cake is perfect for those who love a subtly nutty flavor, and it pairs beautifully with a cup of coffee or tea.
