chestnut flour

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich’s baking book "Flavor Flours." The cake may be baked a day or two in advance of serving.

Chocolate Chestnut Cake

chocolate (64 percent cacao or less)

unsalted butter

eggs,

sugar

salt

cream of tartar

cooked chestnuts (use canned or vacuum-packed)

heavy cream, for topping

Chocolate curls or cocoa powder,

Heat oven to 375 degrees. Melt chocolate and butter in a bowl set over boiling water until chocolate is nearly completely melted, then remove from heat and whisk mixture until smooth.

In a mixing bowl, whisk egg yolks with half the sugar (1/4 cup/50 grams) and the salt until pale and thick. Stir in the warm chocolate and set aside.

Put egg whites in a clean bowl with cream of tartar and beat until fluffy, then add remaining 1/4 cup/50 grams sugar and beat until whites are stiff but not dry.

Stir chestnut flour and chopped chestnuts into the chocolate batter, then fold in 1/4 of the whites to lighten mixture. Fold in remaining whites and scrape batter into an unbuttered 8-inch springform pan, smoothing top if necessary.

Bake for 25 to 30 minutes, until a toothpick inserted in the center of the cake comes out almost clean. Cool on a rack. It may sink and crack a bit on top — this is fine. Run a knife around the edge of cake to free sides and remove form. Transfer to a serving platter. (Cake may be stored, covered, at room temperature for up to 3 days.)

To serve, whip cream with 2 tablespoons sugar to a very soft consistency. Spoon over top of cake and quickly spread with a spatula. Sprinkle with chocolate curls or cocoa powder.

These matcha tea- and avocado-infused cookies will be the highlight of every holiday cookie swap.

Matcha Gingerbread Cookies

sweet rice flour

almond flour

matcha tea, divided

baking soda

cinnamon

allspice

black pepper

avocado (½ medium avocado)

olive oil

ginger

vanilla extract

This hearty and filling rustic homemade chestnut pasta recipe from the Italian mountains is pretty easy to make and perfect for family meals in the autumn and winter.

Homemade Chestnut Pasta with Pork and Cabbage.

g chestnut flour ((5.3 ounces))

flour

eggs

tbsp extra virgin olive oil.

700 g pork ribs ((1.5lbs)

onion

carrots (washed and finely chopped)

celery

cabbage

glass white wine

vegetable broth

salt (to taste and for cooking pasta)

black pepper. (to taste)

Mix the flours and salt in a bowl until combined thoroughly. Then pour into your stand mixer bowl or mound onto a pastry/pasta board.

Make the pasta

Create a well in the middle of the flour and add the 2 eggs, 1 egg yolk, and the olive oil. Whisk the eggs and oil together, then slowly start mixing in the flour from the outside to the inside using a fork. Once everything is well mixed use your hands to knead the dough for about 10 minutes until it’s supple and elastic.

Making pasta dough by hand

If using a stand mixer add the eggs and olive oil to the flour already in the bowl and mix everything together for a minute using the flat beater. Add a little water if the dough seems dry, but it shouldn’t be. then with the dough hook knead for 2-3 minutes. Finally turn the dough out onto a pastry/pasta board and finish kneading by hand. (I often make pasta this way!)

Making pasta dough with a stand mixer

Roll the dough into a ball. Cover with plastic wrap ora tea towel and let it rest for 20-30 minutes. (you can start on the pork and cabbage while the pasta dough is resting)

Divide the pasta dough into 3-4 pieces. Make thin sheets of pasta by feeding each piece of dough through a pasta roller on progressively thinner settings until you reach the desired thickness. You can also just roll the dough pieces out by hand on your pastry board.

Once you have pasta sheets like lasagne. Roll each one up and then start from one end and cut ‘ribbons’ that are 5mm (fettuccine) to10mm (tagliatelle) in width. Place your homemade chestnut pasta ribbons on a tray lined with a floured tea towel or baking paper until ready to cook them. Cooking times will depend on the size of your homemade chestnut pasta.

Continue making the pasta

Peel the onion and chop finely. Wash the carrots ancelery and chop finely. Dissolve stock cube/granules in 1.5 cups of hot water (if not using homemade vegetable stock).

Place the pork ribs, onions, carrots and celery in an oven proof dish. Add the wine and vegetable stock, plus salt and pepper to taste and cover. Cook in a preheated oven at 180°c for about 1.5 hours or until the meat is falling off the bone. Check occasionally to make sure it&#039;s not drying out. Add more stock or a little water if necessary.

Cut the cabbage into large pieces and blanch in boiling salted water. Drain and chop into smaller pieces. (You can save the water to cook the pasta in)

When the pork is ready, remove the meat from the bones and mix in the blanched cabbage. (I kept some pork ribs intact).

Making the pork and cabbage

Put a pot of water on to boil for the pasta (You can also use the water you blanched the cabbage in). Add salt and bring to the boil again. Cook the pasta until it is al dente. This won’t take long as fresh pasta cooks quickly. Drain the pasta and add it to the pork and cabbage. Mix well and serve immediately.

Finish and serve

A zesty, gluten-free cake that uses crème fraîche instead of butter, from Mary Cadogan's blog

Lemon, crème fraîche & chestnut cake

butter

caster sugar

tub crème fraîche

unwaxed lemon

tsp baking powder

icing sugar

Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.

Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)

In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.

Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.

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The most viewed chestnut flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine