Still looking for a Thanksgiving dessert? How does a Swiss chestnut cake sound? Supereasy, moist and flavorful, and gluten-free on top.
My sister-in-law makes this cake often and I love the richness of the chestnuts.
She is a great and talented baker, but as a mother of three she also loves easy cake recipes, and hence this is one of her favorites. I'm sure once you'll try you'll love it too!
500g (a little more than 2 lbs.) chestnut puree
100g (a little less than 1 stick or 1/2 cup) unsalted butter
100g (1/2 cup) sugar (I used natural cane sugar)
1 teaspoon vanilla extract
3 tablespoons Kirsch (cherry brandy)
Preheat oven to 210°C/410°F.
Put chestnut puree and butter into a medium sized pan and melt over low heat.
In a large bowl, beat sugar with vanilla, egg yolks and Kirsch.
In a separate bowl beat eggwhites until white, firm and fluffy.
Add melted chestnut puree to the large bowl and mix until well combined. Incorpoared egg whites.
Grease a baking pan (I used a 24cm spring form) and fill in batter. Bake for 30 minutes. Let cool.
Finish with sprinkling powdered sugar or chocolate flakes on top, or prepare a frosting by combining 100g (almost 1 cup) powdered sugar with 2-3 tablespoons Kirsch.
Enjoy and have a very happy Thanksgiving with delicious food to share with friends and family!