Chesnuts cake

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November is usually the time when fresh chestnut flour is found in all shops. That's what you get from the harvest between September and October. Here I am with you the names of chestnuts served on the surface of the meringues crumbled in place of the classic pinolo and sprig of rosemary compared to the traditional Tuscan recipe. In the dough I put only the pine nuts. You can also add nuts.

How about you prepare this sweet so simple? you will see you will be happy with your result. So small chestnuts are even more refined and inviting. For mise en place dishes of the Easy Life Design letterware and cutlery Mepra

Ingredients: 500g of chestnut flour 600g of water 100g of pine nuts 100g of raisins 20g of cane sugar 40g of olive oil 5g of salt Meringue Qb #recipe for 8 little cake or 1 big

How to do: Put the raisins in lukewarm water and then dry. Chop the pine nuts. In a bowl, work the flour with water and sugar. Then add the oil and salt. Finally, the pine nuts and raisins are incorporated. Divide the dough into 8 molds of 8cm diameter coated with preformed oleate paper molds.

Cook mini chestnuts with hot oven at 180 ° C for about 25-30 minutes. Once baked let them cool and serve the mini cakes with crumpled meringue on the surface.

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