Chestnut Flour Cake
Chestnuts are amongst the most important commodities in the Ardèche. They have been cultivated since the 9th century, and there are up to 1,000 chestnut groves in the region. Today chestnuts are used as an ice cream flavor, a liquor, a jam, as flour, the list goes on. In short, its an underrated ingredient that can be used in an array of dishes. In this recipe we focus on chestnut flour. The result, is a cake that is light, with a slight nutty taste, and the strong finishing notes of rosemary and thyme. It is great for breakfast with a cup of coffee, or even as an afternoon snack with your tea. As chestnuts are an important ingredient for the region, we are planning more recipes that incorporate the nut!
Ingredients
3 eggs
1/4 cup of cane sugar
1 bunch of rosemary
1 bunch of thyme
1 pinch of salt
1/8 cup of honey (we used rosemary infused honey, a floral honey would work well too!)
3/4 cup of canola oil
3/4 cup of plant milk (we used oat milk)
3/4 cup of chestnut flour
3/4 cup of flour
1 tablespoon of baking powder
Recipe
Preheat oven to 355 F.
Infuse milk, rosemary, and thyme, but do not bring to boil. You want the milk to be warm.
Mix eggs and sugar. We used a food processor to make sure it is well blended.
Slowly add the canola oil to the eggs and sugar.
In another bowl mix both flours, the baking powder, and salt. Add this mixture to the eggs, sugar, and oil.
Once the milk has slightly cooled, add to the food processor.
Butter and flour a baking dish. We used a larger circular pan that was not very deep.
Pour batter into pan, and place in the oven for about 30-40 minutes (test with a toothpick to make sure the center is cooked).
Let cool, and enjoy!
*Recipe is from the Peas and Love cookbook.
