HR-2003 Culinary

This is a slight variation on the traditional Italian chestnut cake with olive oil and rosemary. The use of chestnut flour and locust addition to the ingredients make this cake tastes like a chocolate cake incredibly rich. Note that, when mixed with chestnut flour, the dough may seem very fluid. Chestnut flour is absorbed rapidly, the liquid ingredients. The chestnuts are traditionally used in Italy in the kitchen on a hot latte fine for eight months, the dried nuts doing incredibly dry. They are then ground into a fine powder, flour.

Dried cherries in the recipe are very good with the earthy taste of chestnuts, locust beans, nuts and vanilla, while the fresh cherries in salsa gives the cake a fresh fruity finish. The proportion of fruit recipe can be (fresh and dried) apricots and plums fresh plums to be changed with pineapple salsa.

20 To dry cherries, halved / ½ cup dried cranberries

4 c. Tablespoons good-quality dark red grape juice

1 ½ cups (240 g) of chestnut flour

C. 1 tablespoon cornstarch

3 c. Soup vegan carob chips

C. 1 teaspoon baking powder

Pinch of salt

½ cup walnuts, chopped and toasted in the oven, then crushed

C. 1 tablespoon hazelnut / macadamia nut butter

2 c. Tea + 5 c. Teaspoon walnut oil

C. 2-3 tablespoons maple syrup, warmed

1 ¼ cup apple juice

12 walnut halves

1 ½ cup fresh coriander, black cherry

Preheat the oven to 220 ° C on a hot (430 ° F). Brush a heatproof ceramic pie plate (square or round) with walnut oil, or use a silicone baking pan.

Soak the dried cherries or cranberries in the juice of one hour or preferably overnight.

Specify the type of chestnut flour, cornstarch, carob chips, baking powder and salt in a bowl and mix. Nice add walnuts.

To add, enter the nut butter and 2 teaspoons walnut oil and apple juice to the flour and stir until smooth. It’s a runny nose, pasty cream.

Leave the dried fruit and throw the week liquid (or drink). Stir nuts into the batter. Divide the dough into the baking dish. Place walnut halves on the cake and pour the remaining 5 c. Teaspoon walnut oil in the dough.

Bake on the middle shelf for 25-27 minutes until set. It is normal for the cake to crack over the entire surface. Lay a sheet of aluminum foil on the cake for the last 10 minutes if it is dark.

Remove the cake from the oven. Pour the hot syrup over the cake so it can be included.

For the salsa: Mix ½ cup of cherries in a blender puree a pot. Stir in remaining cherries.

Serve the cake warm or at room temperature. The cake into slices or squares and serve with cherry tomato salsa on the side.

Enough for 8 servings were much done.

Tip: The dried fruit and fruit juice in the recipe, you get a different flavor of this cake recipe versatility. For example, try fresh pineapple, chopped, cinnamon and coconut milk, or white grape juice, half-black grapes and vanilla powder.

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