This recipe was modified a few dozen times as I found new ways to improve the texture and consistency of this flourless cake. btw. I used a blue silicon pound cake form approx 24cm long and this recipe fills approx two thirds of that form (see photo).
INGREDIENTS:
90g butter
50g powdered sugar
1 small pouch of vanilla sugar
3 eggs
250g Chestnut purée (Migros Organic Marronipurée)
130g Almond flour (ground almonds)
30g Coconut flour (ground coconut)
1 tsp cinnamon powder
1 TBS ground ginger
INSTRUCTIONS:
Apply something to the form to prevent the cake from sticking
Pre-heat oven to 170º convection fan (or 190º top/bottom heat)
Dance
Combine the butter, sugar and vanilla sugar into your mixer (ie. KitchenAid Artisan) and use the beater on speed 1 until well mixed.
Add each egg to the mixer 30 secs apart. (does it matter? who knows)
Increase the speed to level 2, 3, or (gasp) 4 until the mixture is consistent and lighter in color.
Then decrease the speed to 1 and add the chestnut purée. When that looks like a nicely combined mixture, add the cinnamon and ginger for another 20 secs of spinning fun.
Turn off the mixer and remove the mixing bowl to slowly fold in the ground up almond and coconut. I do this with a silicon spatula.
Fill the cake form with the mixture, tap it a few times to ensure no air bubbles form and place it into the 170º pre-heated oven on the lowest rack for 50 minutes. Dance...
BAKING TIME = 50min
When done, remove from oven and let it cool for 10mins before removing from the cake form.
This cake is delicious when warm, makes the house smell wonderful but, is even better on day two.