Corsican Chestnut Cake
Ingredients
- Ingredients
- 100 grams raisins
- 1 Yeast (42 grams)
- 250 milliliters lukewarm milk
- 300 grams Chestnut flour
- 200 grams Pastry flour
- salt
- 1 Anise seed
- 1 generous pinch cinnamon
- 2 cloves
- 1 generous pinch Cardamom
- 2 Tbsps honey
- 1 Tbsp grated Lemon peel
- 100 grams chopped Hazelnuts
- 125 grams Chestnuts
- 2 Tbsps slivered almonds
Preparation steps
Preheat the oven to 220°C (approximately 425°F).
Soak the raisins in lukewarm water. Cut the Chestnuts crosswise and roast for about 30 minutes in a hot oven until the shell dissolved. Remove, let cool. Finish peeling and finely chop. Dissolve the yeast in the milk and mix with both types of flour. Combine the spices, honey, and lemon peel. Knead with the yeast and milk into a dough. If the dough is too wet, add more flour. If the dough is too dry, add more warm milk. Let rise for 1 hour in a warm place until the volume has doubled. Put the dough on a floured surface and knead in the raisins and chestnuts. Transfer the dough into a greased loaf pan and let rise for another 30 minutes. Preheat the oven to 180°C (approximately 350°F). Bake the cake for 1 hour.
Turn out of the pan and let cool. Serve sprinkled with sliced almonds.
