Pumpkin, squash and fresh picked apples all evoke the flavours of my favourite season, autumn. In addition to that list I would also like to add roasted chestnuts. Did you know that chestnuts, unlike other nuts, are primarily composed of carbohydrates. Other tree nuts and seeds are higher in calories, protein and fat. If you want to know more about the health profile of chestnuts click here.
In addition to eating roasted chestnuts while walking along the cobble stoned streets of Zurich I also like to use chestnut puree in my baking. You can also use chestnut puree as a Vermicelles on top of a meringue. Such a yummy sweet treat but not what I made this time.
Chestnut puree can be found in most of the bigger grocery stores, like Carrefour, in the UAE. I can imagine that Galeries Lafayette in The Dubai Mall will also have it.
150 g margarine
150 g sugar, for a warmer taste use brown sugar
300 g all purpose flour
100 ml oat milk
2 tsp baking powder
250 g chestnut puree
2 tbsp Kirsch Liquor (optional)
Sprinkle of slivered almonds (optional)
In a clean bowl whip the margarine until it is soft. Whip in the sugar until it becomes a light mass. Add in the eggs one at a time while whipping until the mass is light in colour. While mixing on medium alternate the addition of the oat milk and flour. Add the baking powder and mix until combined. Do not over mix. Pour half of the mix into a parchment lined cake loaf. Add the chestnut puree and Kirsch (optional) to the bowl and mix to combine. Pour into the baking loaf pan and pull the mixes under one another to make a swirl. Sprinkle slivered almonds on top (optional).
Bake for 50-55 minutes at 180c. The cake is done when the tester comes out clean. Let fully cool on a cake rack.
You can easily make this cake gluten free by swapping all purpose flour for a gluten free option. I would though recommend using a neutral flour (white or all purpose) for this cake as to avoid over powering the delicate chestnut taste.