Green Tea Chestnut Cake
6 servings
45 minutes
Green tea and chestnut cake is a refined blend of Spanish culinary traditions with Eastern elegance. The delicate texture of the batter is enriched with the aroma of green tea, giving it a subtle bitterness and freshness. Candied chestnuts add sweet richness and a light nutty note to the cake, creating an exquisite balance of flavors. This dessert is perfect for leisurely tea time, especially when paired with green tea that enhances its delicate flavor nuances. The cake has a soft moistness, and its simple yet sophisticated recipe makes it an excellent choice for both everyday treats and special occasions. Spanish cuisine is known for bold ingredient experiments, and this cake is a wonderful example of successful cultural synthesis that transforms familiar ingredients into something truly special.
1
Preheat the oven to 180°C.
2
Beat the eggs with sugar in a water bath. Sift the flour with green tea powder and baking powder. Add chopped candied chestnuts, melted butter, and mix.
- Chicken egg: 2 pieces
- Sugar: 75 g
- Wheat flour: 115 g
- Green tea: 15 g
- Baking powder (raising agent): 0.5 teaspoon
- Marrons glaces (candied chestnuts): 75 g
- Butter: 65 g
3
Pour the prepared dough into a greased loaf pan lined with parchment and smooth the surface. Bake in the lower part of the oven for 35-40 minutes.
4
Place the cake on a rack and let it cool.