CookEat Recipe
Chestnut and Blueberry Cake
Blueberries, chestnuts and pistachios are baked with rolled oats and vanilla. The chestnuts start raw and are simmered until tender; the shallow oat cake is rested before the ten portions are cut.
Method
Steps
Step 1
Use 50 g raw, peeled sweet-chestnut kernels, thawed if frozen, and weigh them before cooking. Cut into 5 mm pieces. In a small covered saucepan, simmer them in the listed 500 ml water for about 20-30 minutes, until easily crushed with a fork. Drain and spread out to cool while preparing the other ingredients.
Step 2
Wash the fruit first; quantities refer to prepared edible weights. Rinse and dry the fresh blueberries; leave them whole. Use shelled pistachios and chop finely.
Step 3
Use 120 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 4
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 5
Cream 120 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 0.5 tsp vanilla. Use vanilla extract.
Step 6
Fold in all the cooked, drained chestnuts, 250 g blueberries, 30 g pistachios, 120 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 7
Combine 180 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 8
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 9
Rest in the tin for 30 minutes before cutting into 10 portions. Serve warm from the tin, or lift out only when the bake holds together.
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