Chestnut and Monsoon Spice Cake
A moist and fragrant cake made with ground chestnuts and a blend of warm spices. Perfect for a cozy afternoon treat.
Ingredients
- ●1 1/2 cups nutty ground almonds
- ●2 teaspoons monsoon spice mixsee note
- ●1 teaspoon algerian orange blossom wateroptional
- ●1 cup chestnut floursee note
- ●1 teaspoon bake baking soda
Instructions
- 1
Preheat the oven to 325°F (165°C). Grease a 9-inch (23cm) round cake pan.
- 2
In a medium bowl, whisk together the ground almonds, monsoon spice mix, orange blossom water (if using), and baking soda.
- 3
In a large bowl, whisk together the chestnut flour and sugar.
- 4
Add the dry ingredients to the ground almond mixture and stir until just combined.
- 5
Pour in the melted butter and mix until a smooth batter forms.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 8
Remove the cake from the oven and let it cool in the pan for 10 minutes.
- 9
Transfer the cake to a wire rack and let it cool completely before serving.