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Cake with chestnut flour and hazelnuts

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Upon returning from my first trip to the Langhe I brought home a bag full of hazelnuts. It was a gift from Tiziana, the owner of the b & b we stayed in and together with this gift she had given me a recipe that she highly recommended: Cherasco kisses. Only two ingredients, chocolate and hazelnuts and I still remember that at work some colleagues licked their chops tasting them. Overall, a small success!
This year too in September I returned to the same b&b (where I have been returning for every edition of Cheese for six years now) and the gift was the same: a nice bag full of hazelnuts freshly picked, perfect as only the gentle round of the Langhe can be. When I got home I toasted a nice portion of them in the oven with the specific intention of using them as soon as possible. And here is the first perfectly autumnal recipe that brings together two fruits of this season: chestnuts and hazelnuts.
I took fifty grams of hazelnuts and transformed them into flour using a mixer, being careful and starting the machine in bursts so as not to overheat them. I combined this flour with chestnut flour and the result was a soft and moist cake, perfect for breakfast or a snack. Healthy ingredients, low in fat, moreover of vegetable origin and a gluten-free dessert if you are careful not to contaminate the preparation. If you already have all the ingredients it will take you a moment to prepare it and you will be very satisfied 🙂

Cake with chestnut flour and hazelnuts

200 g of chestnut flour
50 g of hazelnut flour
200 g of whole milk
2 eggs
100g light brown sugar
60 g of extra virgin olive oil
1 tablespoon vanilla extract
10 g of baking powder
1 pinch of salt
10 toasted hazelnuts

Mix the hazelnut flour with the sifted chestnut flour and the yeast.
Separately, beat the eggs and sugar for a long time with a planetary mixer or whisk, then add the oil, vanilla and a pinch of salt. Gradually add the flour mix, alternating with the milk, pour the mixture into a 20 cm non-stick baking tray, lined with baking paper. The mixture will be quite liquid, pour it delicately. Decorate the surface of the cake with the previously coarsely chopped hazelnuts.
Bake in the oven at 180° for about 35 minutes, test with a toothpick to check the cooking, if it comes out clean it is ready.

The recipe was inspired by Marianna and her version with almonds.
If you are looking for other recipes with chestnuts here you can find a chestnut and beaten pasta soup, or breakfast sandwiches and a soup with chestnuts and sage. Sweet and savory, you are spoiled for choice.

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