This Chestnut Flour and Chocolate Chip Plumcake offers a unique and comforting twist to traditional cakes, incorporating the rich, nutty flavor of chestnut flour with the sweetness of chocolate chips. The addition of Greek yogurt makes the cake exceptionally moist and tender, while the sunflower oil ensures a light texture. This plumcake is not just a treat; it’s a delightful indulgence that pairs perfectly with your favorite warm beverage.
Why You’ll Love This:
The use of chestnut flour not only adds a wonderful depth of flavor but also provides a gluten-free alternative that is both nutritious and satisfying. The chocolate chips add a familiar, beloved flavor that complements the earthiness of the chestnuts beautifully. This cake is perfect for those who enjoy experimenting with different flour types and appreciate a cake that is as nutritious as it is delicious.
Perfect Occasion:
This plumcake is ideal for autumn and winter gatherings, providing a warm, comforting dessert that’s perfect for chilly evenings. It’s also great for holiday celebrations, brunches, or as a special treat to enjoy after a day outdoors. Its rustic charm and wholesome ingredients make it suitable for a variety of occasions, from casual to festive.
Decoration Tips:
Once cooled, dust the top of the plumcake with powdered sugar or a light drizzle of chocolate sauce to enhance its visual appeal. Serving it on a wooden cutting board along with slices of fresh chestnuts can enhance the autumnal feel. For a festive touch during the holidays, add a sprinkle of edible gold dust or cinnamon.
Ingredients:
- 175 g chestnut flour
- 125 g all-purpose flour (Type 1)
- 3 eggs
- 100 g brown sugar
- 150 g Greek yogurt
- 100 ml sunflower oil
- Chocolate chips, as desired
- 1 packet of baking powder
Instructions:
- Prepare the Batter:
- In a large bowl, beat the eggs with the brown sugar until fluffy.
- Mix in the Greek yogurt, then gradually add both types of flour while continuing to beat.
- Blend in the sunflower oil.
- Fold in the baking powder and chocolate chips until the mixture is well combined.
- Bake the Cake:
- Preheat the oven to 180°C (356°F).
- Pour the batter into a plumcake mold lined with parchment paper.
- Bake for about 45 minutes. After 30 minutes, you can start checking for doneness with a toothpick; it should come out clean when the cake is ready.
- Cooling:
- Remove the cake from the oven, carefully unmold it, and let it cool on a wire rack.
Enjoy this uniquely delightful plumcake that brings the essence of autumn to your table!
