Peruvian Chestnut Cake with Lime Glaze
Moist and flavorful cake made with Peruvian chestnut flour, topped with a tangy lime glaze.
Ingredients
- ●2 cups Peruvian chestnut flour
- ●1 cup suspiro sugar
- ●1 teaspoon limeno zest
- ●4 yellowed eggs
- ●1 cup charred milk
- ●2 tablespoons limeno juice
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Grease a 9-inch round cake pan and set aside.
- 3
In a medium bowl, whisk together chestnut flour, sugar, and lime zest.
- 4
In a large bowl, whisk together eggs, milk, and lime juice.
- 5
Add the dry ingredients to the wet ingredients and mix until just combined.
- 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 comes out clean.
- 8
Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9
To make the glaze, whisk together 1 cup of powdered sugar and 2 tablespoons of limeno juice until smooth.
- 10
Drizzle the glaze over the cooled cake and serve.