Walnut and chestnut cake

Name: Walnut and chestnut cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 Organic Orange; 100 g lightly salted, soft butter; 100 g Sugar; 1 TABLESPOON Honey; 1 TABLESPOON Walnut oil; 2 TABLESPOONS Chestnut cream; 3 Eggs (size M); 7-10 Tbsp grated nutmeg; 160 g Flour; 2 TEASPOONS Baking Powder; 200 g Walnut kernels; 2 TABLESPOONS Orange liqueur; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 Organic Orange
100 g lightly salted, soft butter
100 g Sugar
1 TABLESPOON Honey
1 TABLESPOON Walnut oil
2 TABLESPOONS Chestnut cream
3 Eggs (size M)
7-10 Tbsp grated nutmeg
160 g Flour
2 TEASPOONS Baking Powder
200 g Walnut kernels
2 TABLESPOONS Orange liqueur
7-10 Tbsp Fat and flour

Directions

1
Wash orange hot and rub half of the peel. Use the rest of the orange for other purposes. Mix butter, sugar, honey, oil, orange peel and chestnut cream with the whisk of the hand mixer.
2
Stir in eggs one by one and season the dough with a little nutmeg. Mix flour and baking powder and stir in.
3
Roughly chop the walnuts. Fold about 2/3 of the walnuts into the dough. Pour the dough into a greased and floured springform pan (24 cm Ø), sprinkle with the remaining walnuts and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) bake for 30-40 minutes (chopstick sample).
5
Take the cake out of the oven, sprinkle with liqueur. Remove from the mould and let it cool on a cake rack.