Caramelised walnut and chestnut cake
Two weeks ago, my friends Silvia from SalviaLimone and Catia from Catia Lemmi had shooting all day at Catia’s home. One of the shooting was coffee and cake and involved setting up a table sharing Silvia’s vegan walnut and chestnut cake. Of course when there’s all the fun I wasn’t there, but Silvia has baked today for me a new one to brought with me in Italy.
This is the best winter cake I have ever tasted in my life. Silvia’s cake not only looks gorgeous but also tastes insanely good! The combination of tree dark brown ingredients as chestnut, walnuts and coffee liquor make this cake standing out of the winter cake crowd! I am sure you’ll love it too!
350 g white unbleached all porpuse wheat flour
100 g icing sugar
1/4 tsp sea salt
1 Tbsp baking powder, heaped
2 Tbsp flax meal + 6 Tbsp water (90ml)
100 ml extra virgin coconut oil
250 ml almond or oat milk
2 tsp of pure vanilla extract
1 lemon the zest only
2-3 medium white sweet potatoes
200 gr cooked chestnuts
50 gr cocoa butter, melted
50 gr raw sugar
2 Tbsp good quality coffee liqueur
a dash of vanilla
Turn the oven at 180Â°C. Grease 3 tins of 10 cm with olive oil.
- Mix the 2 Tbsp flax meal + 6 Tbsp water in a small glass. Set aside for 5 minutes.
- In a large bowl mix all the dry ingredients together
- In a jar mix the liquid ingredients together
- Add the flax seeds to the liquid ingredients
- In a large bowl incorporate the dry with the wet, gently folding them together
- Pass the batter into the tins
- Cook for 30-40 minutes. Set aside to cool
Melt the cocoa butter in a bain-marie. Meanwhile, wash and peel the potatoes and cut into chunks.Steam the potatoes for 15-20 minutes in a steamer (or roast whole potatoes 30-40 min).
Add all the frosting ingredients to the food processor. Blend into a smooth cream. The frosting should be thick, however if necessary add some spoons of milk to keep the food processor running. Put the frosting into fridge overnight or for few hours until is thick enough to decorate the cake
ASSEMBLING THE CAKE:
Assemble the cake when the cake has cooled down and the frosting is solid enough to be spread. If the cakes are ronded cut the round top with a very sharp knife.
Place the first cake on your serving plate and spread a scoop of frosting on it, enough to have a good thick filling ( 1cm at least), place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.
Scoop some frosting on the top and with a spatula start spreading to the sides and down around the cake.
If the cake is fragile start with a thin layer that will hold the crumbles. Then place the layered cake into the fridge for 20 minutes. When the cake is cool, you can finish to frost it.
For the full description of this procedure please visit Silvia blog post .
Please, let me know if you like it and don’t forget to leave a comment.
Love you, Antonella
P.S. If you make this caramelised walnut and chestnut cake recipe leave a comment and tag a photo #pinterestclinic on Instagram! Would love to see your snap! Maybe I’ll share your shot on Pinterest!