How to make
The boiled, peeled and dried chestnuts are grinded into flour. It is slightly moist, so the cake itself becomes slightly moist.
In a bowl, beat the eggs and sugar. Add the oil, milk and orange juice to them. For a more intense taste, you can also grate a part of the citrus peel.
Add the chestnut flour and then in portions the plain flour sifted along with the baking powder and salt. This is done by stirring with a spatula with smooth movements, until completely it is absorbed.
The mixture is thin, but if you find it too liquid, add a little more flour without making it thick.
Pour the walnuts - coarsely chopped, stir and pour the mixture into a baking pan with a diameter of 70°F (22 cm), covered with baking paper.
Bake in a preheated oven at 360°F (180°C) for about 30 minutes or until it is fully baked.
Leave the baked chestnut cake in the switched off oven with the door slightly open for 5-6 minutes, then remove from the baking pan and cool it on a wire rack.
Sprinkle the completely cooled chestnut and walnut cake with powdered sugar and serve it with a cup of coffee, milk or tea.
Juicy, moist, tasty and aromatic!
Enjoy!
