Monday, November 16, 2009

Late Night Chestnut Cake

I know that almost nine p.m. is not really late for many folks, but for me it is just a half hour shy of falling fast asleep. I wake up at about four a.m. due to a certain toddler in the house, so I have an excuse. No more late night partying in this house. So, we do what we can to keep ourselves amused. Like making this cake last night with the sweet chestnut puree I made on Friday married to the yogurt cake I made last weekend. It is very dense and chewy, so I think I need to tinker with it a bit, but it didn't stop me from having two pieces before bed. Quel scandale! It wasn't very sweet, which I like, and the chestnuts impart a slight nuttiness.

2 eggs
1 cup of whole milk plain unsweetened yogurt
1/2 cup sweet chestnut puree
1/2 cup sugar
1/2 cup vegetable oil
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup milk

Preheat the oven to 350° F, grease a round ten-inch cake pan. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, and puree. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, sprinkle with nice shiny organic cane sugar, and bake for 45 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.


  1. oo the chestnut puree has me totally interested! It sounds delicious!

  2. Thanks--you should try it! I neglected to mention how nutritious chestnuts are, in particular they are incredibly high in Vitamin C, which is pretty amazing. You might be interested in chestnut flour, too, which is gluten free. I haven't cooked with it yet, but intend to!