CookEat Recipe
Chestnut and Orange Yogurt Cake
A tender orange and lemon yogurt cake dotted with soft cooked chestnuts, baked in a square dish and served in six generous portions.
Method
Steps
Step 1
Allow 30 minutes preparation, 45–50 minutes baking and 35 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal baking dish, at least 5 cm deep. Soften the butter and weigh the beaten egg without shells.
Step 2
Use 100 g fully cooked, peeled, unsweetened chestnuts, such as vacuum-packed chestnuts; do not use raw chestnuts or water chestnuts. Chop into 1 cm pieces. Peel and segment the orange, remove seeds and membranes and weigh 100 g flesh. Blot dry and chop. Prepare 2 g lemon zest and 18 g strained juice.
Step 3
Cream butter and sugar for 3–4 minutes until lighter. Beat in the egg in three additions, then the lemon zest. Mix flour and baking powder in a separate bowl. Fold into the butter mixture in two additions, alternating with the yogurt and all the lemon juice.
Step 4
Fold in 70 g chestnuts and 70 g orange flesh. Spread in the lined dish, then scatter over the remaining 30 g chestnuts and 30 g orange, pressing them partway into the batter.
Step 5
Bake for 45–50 minutes until the top is golden and the middle feels resilient. A skewer inserted into the cake away from fruit must emerge without wet batter. Cover loosely if the top browns early and continue in 5-minute intervals until the centre is baked.
Step 6
Cool in the dish for 20 minutes, then lift to a rack and rest a further 15 minutes before cutting into six pieces. Handle gently while warm; serve with the chestnut and orange topping facing up.
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