Chestnut Cake


A typical autumnal cake, easy and impressive!
Please note: use a small empty pot of yogurt as units of measurement.

3 cups of chestnut flour
1 pot of natural soya yogurt
1 and 1/2 pot of panela
1 scarce pot of extra virgin olive oil
6 tablespoons of soft tofu
1 handful of raisins
3 apples cut into thin slices
1/2 tablespoon baking powder, vanilla flavoured
1 teaspoon of vanilla extract
for the decoration:
icing sugar
boiled chestnuts and apricot jam or glazed chestnuts

Prepare a pastry with chestnut flour, yogurt, panela, oil and tofu.
Eventually add the vanilla, raisins, apples and baking powder.
Pour the mixture into a small pan, buttered with margarine, and floured (I used, instead, a silicone cake tin that does not require this procedure).
Bake  at 180 degrees for about 30 minutes.
Once the cake has cooled, sprinkle with icing sugar and decorate with chestnuts (I used those boiled ones, polished with apricot jam, but if you have, marron glacé are definitely fine).

Chef: Dada63 from VeganBlog

  1. EleonoraNW3 10 November 2010 at 06:46

    Hi there, seems delicious! What’s panela?

  2. ascanio 11 November 2010 at 07:00

    Hi Eleonora, you’re right, this cake looks superb! I think panela is just sugar

  3. Loira 15 November 2010 at 21:08

    Wow! It’s beautiful and very tasty!
    Panela is a type of sugar?

  4. Lisa 18 November 2010 at 11:06

    Looks really yummy! 🙂

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