Ingredients with Measurements:
- 1 cup chestnut flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line it with parchment paper.
2. In a mixing bowl, whisk together the chestnut flour, all-purpose flour, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 49g
Protein: 5g
Sodium: 280mg
Sugar: 28g
Substitutions for ingredients:
- Chestnut flour can be substituted with almond flour or hazelnut flour.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of chopped chestnuts to the batter for extra texture.
- Top the cake with whipped cream and roasted chestnuts for a festive touch.
Tips and tricks:
- Make sure to properly measure the flour using a kitchen scale or spoon and level method.
- Soften the butter at room temperature before creaming it with sugar for a smoother batter.
- Do not overmix the batter to avoid a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust it with powdered sugar.
Garnishes:
Top the cake with whipped cream, roasted chestnuts, or fresh berries.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
The cake can be served as a dessert on its own or with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add more buttermilk to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of buttermilk in the batter.
Food safety advice:
Make sure to properly store the cake in an airtight container to prevent spoilage.
Food history:
Chestnut tea is a popular Korean beverage made from roasted chestnuts. This cake is inspired by the flavors of chestnut tea and is a delicious way to enjoy this nutty flavor in a dessert.
Flavor profiles:
This cake has a nutty and slightly sweet flavor with a moist and tender crumb.
Serving suggestions:
Serve the cake as a dessert or snack with a cup of hot tea or coffee.
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Region: Korean