Pumpkin cake with chestnut flour
Indulge in the rich, autumnal flavors of our Pumpkin Cake made with chestnut flour. This unique cake combines the sweet, earthy taste of pumpkin with the nutty depth of chestnut flour, creating a delightful treat perfect for the fall season. Moist, fragrant, and infused with warming spices, this pumpkin cake is not just a dessert, it’s an experience. Ideal for cozy gatherings, holiday celebrations, or simply as a comforting snack, this recipe brings the essence of autumn right to your table. Whether you’re a pumpkin enthusiast or a lover of rustic, wholesome cakes, this recipe is bound to become a seasonal favorite.
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Preparation 20 min
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Baking 25 min
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Servings 6
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Level Débutant
Ingredients
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Tip
To make unmolding easier, do it before the cake has cooled completely, so it doesn’t stick to the sides.
Be careful not to do it straight from the oven, as it could break.
Preparation steps
- Baking information
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Temperature170°C
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Heat rotary
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Baking time 25 min
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Your comments
Pumpkin cake with chestnut flour
Indulge in the rich, autumnal flavors of our Pumpkin Cake made with chestnut flour. This unique cake combines the sweet, earthy taste of pumpkin with the nutty depth of chestnut flour, creating a delightful treat perfect for the fall season. Moist, fragrant, and infused with warming spices, this pumpkin cake is not just a dessert, it’s an experience. Ideal for cozy gatherings, holiday celebrations, or simply as a comforting snack, this recipe brings the essence of autumn right to your table. Whether you’re a pumpkin enthusiast or a lover of rustic, wholesome cakes, this recipe is bound to become a seasonal favorite.
Tip
To make unmolding easier, do it before the cake has cooled completely, so it doesn’t stick to the sides.
Be careful not to do it straight from the oven, as it could break.
Ingredients
- Pumpkin : 200 grams
- Carrots : 100 grams
- Chestnut flour : 100 grams
- Flour : 100 grams
- Unsalted butter : 20 grams
- Milk : 10 centiliters
- Eggs : 2
- Olive oil : 2 tablespoons
- Baking powder (bag) : 12 grams
- Salt : 1 pinch
- Pepper : 1 pinch
Preparation steps
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Peel and grate the carrots and pumpkin.
Place the two tablespoons of olive oil in a frying pan and cook the vegetables over medium heat for ten minutes.
Set aside. -
Place the flours and baking powder (12 grams) in a bowl.
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Add the eggs and whisk to combine, gradually adding the milk.
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Add the melted butter.
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Add cooked vegetables.
Mix well. - Temperature: 170°C
- Heat: rotary
- Baking time: 25 min
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Generously butter the tin and pour in the cake mixture.
Bake at 170 degrees Celsius for 25 minutes.