Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup cooked and mashed chestnuts
- 1/2 cup chopped hazelnuts
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the creamed mixture alternately with the milk. Beat until just combined.
5. Fold in the chestnuts and hazelnuts.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350 degrees Fahrenheit
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 320
Fat: 16g
Carbohydrates: 37g
Protein: 6g
Substitutions for Ingredients
- Butter: Can be substituted with coconut oil or margarine.
- Milk: Can be substituted with almond milk or soy milk.
- Chestnuts: Can be substituted with walnuts or pecans.
- Hazelnuts: Can be substituted with almonds or macadamia nuts.
Variations:
- Add 1/2 cup of dark chocolate chips to the batter for a chocolate version.
- Add 1/2 cup of dried cranberries for a festive version.
- Add 1 teaspoon of ground cinnamon for a spiced version.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Use a light hand when folding in the chestnuts and hazelnuts.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350 degrees Fahrenheit for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar and serve with a dollop of whipped cream.
- Serve the cake with a scoop of ice cream and a drizzle of caramel sauce.
Garnishes:
- Chopped hazelnuts
- Chocolate shavings
- Candied chestnuts
Pairings:
- Coffee
- Hot chocolate
- Red wine
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure the eggs are fresh and not expired.
- Make sure the cake is completely cooled before serving.
Food History:
Chestnuts and hazelnuts have been used in desserts for centuries. Chestnuts were a staple food in many cultures, while hazelnuts were used to make a variety of sweet treats.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of vanilla and cinnamon.
Serving Suggestions:
- Serve with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
- Serve with a scoop of ice cream and a drizzle of caramel sauce.
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