ORANGE AND CHESTNUT CAKE

Orange

Just saw that the winners of the FBA have been announced over at Well Fed Net and that Lucullian didn’t make it. But I never expected that, it’s difficult to beat a real Farm Girl or a food blog with one million hits a month, they both deserve to win as I know for sure that Susan is a real nice person and Heidi of 101 Cookbooks seems to be another nice person! But I want to thank you who voted for me or nominated Lucullian in the first place, it’s been quite incredible for me to bounce out of all the world’s food blogs into two FBA categories as a finalist without really doing much more than having great readers! As I always say, you are the best! Thanks! A lot! And I also would like thank the judges who choose Lucullian and Well Fed Net for hosting the event.
There’s a really icy wind blowing here and our cold stone house is freezing despite all the heating that’s on. It’s difficult to work at the computer, stiff little fingers slipping all over the keyboard but it’s ideal to bake and iron clothes. Guess what I choose to do, if you can’t guess, this is a hint. If you like the slightly smoky taste of chestnut flour this is the perfect cake for you, it’s soft, moist and the combination with orange is great I think.

Orange & chestnut cake

ORANGE AND CHESTNUT CAKE

3 eggs
3 oranges, preferably organically grown
200 ml/ 0.85 cup sugar
100 g/ 3,5 oz salted butter
150 ml/ 0.63 cup chestnut flour
300 ml/ 1.3 cup flour
1/2 tsp baking powder

- First you grate the zest of the oranges and then you squeeze them.
- Melt the butter and add the orange zest and juice to it.
- Whisk eggs and sugar until it’s pale yellow, add the butter mix and stir well.
- Add both flours together with the baking powder and stir really well.
- Pour it all into a greased and floured cake tin and the bake in a pre-heated oven (175°C/347°F) for 25-30 minutes.

Orange & chestnut cake

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