Gluten-free Chestnut and Almond Cake Recipe

Ingredients:

• 2 cups of chestnut flour
• 1 cup of almond flour
• 3/4 cup of granulated sugar
• 1 tablespoon of baking powder
• 1/2 teaspoon of salt
• 3 large eggs
• 1/2 cup of almond milk
• 1/2 cup of olive oil
• 1 teaspoon of vanilla extract

Directions:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the chestnut flour, almond flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, olive oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the mixture into a greased 9-inch cake pan and spread it out evenly.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
7. Let the cake cool for 10-15 minutes before serving.

Verdict:

This gluten-free chestnut and almond cake is an excellent option for those who avoid gluten. The chestnut flour gives it a nutty and slightly sweet taste, and the almond flour adds a delicate crumb texture. It’s perfect for an afternoon tea or a dessert after dinner.

Serving suggestions:

• Serve with a dollop of whipped cream and fresh berries on top.
• Serve with a cup of hot tea or coffee.
• Store leftovers in an airtight container at room temperature for up to 3 days.