Alimonia

Juicy chestnut cake with prune filling

8.11.2023

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Author:

Alimonia

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Cake & Dessert

∙ Gluten-free & vegan∙

Autumn not only heralds the start of pumpkin season, but also chestnut season! This great recipe, which combines chestnuts and plums to create a wonderfully aromatic cake, is perfect for this. There's also a little cinnamon and, as a highlight, an incredibly creamy chestnut topping on top😊 The chestnut cake is super moist and gets even better every day. The cake is made from natural ingredients and contains no refined sugar or alternative sweeteners. The sweet flavor comes entirely from the chestnut puree and stewed plums. Chestnuts are also full of valuable ingredients and contain high-quality protein and important micronutrients (potassium, calcium, iron, magnesium, vitamin E, C and B vitamins). They also contain an interesting amount of the amino acid tryptophan, which helps you relax and fall asleep. For me, this cake is definitely one of my favorite desserts - healthy, juicy, nutritious and a treat without a guilty conscience😊

Ingredients

150g vegan butter or normal butter
50g dark chocolate
3 lupin eggs(45g lupin flour + 135ml water) or 3 eggs
60g gf. oat flour
40g buckwheat flour or 100g spelt flour
2 tsp baking powder
250g chestnut puree
20g xylitol sugar (optional, if you like it very sweet)

--> If you don't want to use oat or buckwheat flour and don't have a gluten intolerance, you can also use 100g of spelt flour instead.

Filling

150g dried plums
approx. 250ml water
some cinnamon

Topping

75ml vegan cream (e.g. from the Rama brand, available in the Coop)
30g chestnut puree
1.5 tbsp crème fraîche (new roots)
20g powdered sugar
a few pecan nuts or walnuts, chopped

This is how it's done

Preheat the oven to 180 degrees top/bottom heat.
Mix the lupin egg: Mix 45g lupin flour with 135ml water until lump-free and leave to soak for 5 minutes.
Melt the butter and dark chocolate slowly over a bain-marie.
Mix the dry ingredients in a bowl.
Next, add the butter and chocolate mixture, the lupin egg and the chestnut puree to the dry ingredients and fold in until a homogeneous batter is formed.
To make the plum compote, boil the dried plums with water in a small pan for approx. 10 minutes until soft. As soon as the water has evaporated, add a little more water so that the plums do not burn in the pan. As soon as the plums are soft, season with a little cinnamon and roughly puree with a hand blender.
Now pour half of the chestnut mixture into a cake tin (25 cm in diameter). Then pour the plum compote on top of the chestnut mixture and smooth it out nicely. Now fill with the remaining chestnut mixture and bake for 50-60 minutes.
Remove the cake from the oven and leave to cool completely.
For the topping, whip the cream until stiff. Whip the chestnut puree with the crème fraîche and powdered sugar. Carefully fold in the cream. Fill the cream into a piping bag and pipe onto the cake.
Sprinkle a few chopped pecans or walnuts over the topping.

--> If you have any of the chestnut cream left over, you can store it in a storage tin in the fridge for approx. 4 days and enjoy it as a delicious chestnut mousse😊