Chestnut and almond cake (Kopie)
Ingredients
100 gr of ground almonds
100 gr of ground chestnuts
4 eggs
1 tbsp of soft unsalted butter
125 gr of sugar
Preparation
Pre-heat the oven at 190 ºC.
Cut all the chestnuts in half, place them in a pan with water and boil them for 15-20 minutes. When they are soft, remove them from the heat, drain the water and peel the skins off. Place them without their skins into a food processor and blitz till they are finely ground. Set aside.
Whisk the eggs with the butter and sugar till you get a fluffy white paste. Add the ground almonds and the ground chestnuts and mix well. Butter a loaf tin or a round cake tin with butter and line it with parchment paper. Place the cake batter inside the tin and bake in the oven for 30 minutes, till it is golden. Pierce the cake centre with a skewer or tooth pick which should come out dry when the cake is ready.
http://westcoastcooking.wordpress.com/
100 gr of ground almonds
100 gr of ground chestnuts
4 eggs
1 tbsp of soft unsalted butter
125 gr of sugar
Preparation
Pre-heat the oven at 190 ºC.
Cut all the chestnuts in half, place them in a pan with water and boil them for 15-20 minutes. When they are soft, remove them from the heat, drain the water and peel the skins off. Place them without their skins into a food processor and blitz till they are finely ground. Set aside.
Whisk the eggs with the butter and sugar till you get a fluffy white paste. Add the ground almonds and the ground chestnuts and mix well. Butter a loaf tin or a round cake tin with butter and line it with parchment paper. Place the cake batter inside the tin and bake in the oven for 30 minutes, till it is golden. Pierce the cake centre with a skewer or tooth pick which should come out dry when the cake is ready.
http://westcoastcooking.wordpress.com/
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