Sunday morning baking, can you think of anything better?
I hope you've all had a wonderful weekend so far. I felt like baking something for afternoon tea today and these tasty chestnut cakes are a perfect little treat for that occasion. Chestnuts remind me of winter, but since we are still in the midst of summer here in Sydney, I've used tinned chestnuts. They are just perfect for making cakes like these ones.
(Makes 5 big individual cakes or 10-12 small ones)
4 large free-range eggs
50g icing sugar
300g chestnut puree
100g almond meal
1 tsp baking powder
icing sugar, extra, for serving
Preheat oven to 180C and prepare 5 cake tins. Using electric beater, beat the eggs until light and fluffy, add the icing sugar and chestnut puree and continue to beat for a further minute or two. Fold in baking powder and almond meal. Pour into prepared tins and bake for 20-30 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack then dust with icing sugar to serve.
Happy Sunday everyone!