Chestnut & Pine Nut Upside Down Cake
So we have a rare treat for you today! It is not so often that we share dessert recipes with you here on the blog …. just because Joel and I are both more ‘savoury’ type of people and don’t eat desserts that very often (ok, we also get to ‘test’ a lot of desserts at Wild Food Cafe!).
However, we asked our dessert chef Alessio to share his latest and most favourite cake recipe from the new menu with you. And so we present to you: the moist and decadent Chestnut & Pine nut Upside Down Cake. It is so deliciously warming and seasonal, it would stand its ground on any festive table. All plant-based / gluten-free as well!
Chestnut & Pinenut Cake
Ingredients & Method
Step One: (wet ingredients)
- 1 ¼ cups Almond Milk
- 1 stalk Rosemary (only leaves)
- 2 ½ tsp Apple Cyder Vinegar
- ¾ cup Maple Syrup
- 100 gr Olive Oil
- 200 gr Boiled Chestnuts
Mix the almond milk, the rosemary leaves, and apple cider vinegar in a bowl and let sit for 10 minutes. Pour the mixture in a high-speed blender and add the maple syrup, the boiled chestnuts, and the olive oil. Blend well to combine all the ingredients.
Step Two: Base (dry ingredients)
- 1 ½ cups Gluten-Free flour
- ¼ cup Chestnut flour
- ¼ cup Almond flour
- ¾ cup Coconut sugar
- 2 tsp Baking Powder
- ½ orange skin grated
- ½ tsp Salt
- 30 gr Pinenuts
- 30 gr Raisins (soaked)
Sieve the flours and the coconut sugar in a bowl. Add baking powder and salt. Add the pinenuts, the soaked raisins and the orange grated
Step Three: Bottom of the Cake
- 30 gr Pinenuts
- 30 gr Raisins (soaked)
- 200 gr Boiled Chestnuts
Roughly chop the chestnuts, spread on the bottom of a cake tin (10” round). Add the pinenuts and the raisins to the chestnuts
Step Four: Caramel
- ½ cup Coconut sugar
- 2 Tbsp Coconut Oil
- 4 Tbsp Water
Mix the coconut sugar, oil, and the water in a small saucepan. Bring to a boil on a medium/low heat. Take it off when the sugar is well dissolved. Pour the caramel over the “bottom of the cake”.
Step Five: Assembling
Mix the wet and the dry ingredients with a whisk until the mix is smooth. Pour the mixture into the round cake tin and cover evenly the nuts/raisin/caramel mixture. Bake at 190-200°C for 60-75 minutes
Yum Yum!