Caramelised walnut and chestnut cake

Last week, my friend Silvia from SalviaLimone and I shoot all day at my place. One of the shooting was coffee and cake and involved setting up a table sharing Silvia’s vegan walnut and chestnut cake.

This is the best winter cake I have ever tasted in my life. Silvia’s cake not only looks gorgeous but also tastes insanely good!The combination of tree dark brown ingredients as chestnut, walnuts and coffee liquor make this cake standing out of the winter cake crowd!I am sure you will love it too!

Cake by  Silvia Bifaro  - Photography by  Catia Lemmi

Cake by Silvia Bifaro - Photography by Catia Lemmi

walnut cake 1 .jpg
INGREDIENTS  DRY  350 g white unbleached all porpuse wheat flour 100 g icing sugar 1/4 tsp sea salt 1 Tbsp baking powder, heaped    WET  2 Tbsp flax meal + 6 Tbsp water (90ml) 100 ml extra virgin coconut oil  250 ml almond or oat milk  2 tsp of pure vanilla extract 1 lemon the zest only   Frosting:   2-3 medium white sweet potatoes  200 gr cooked chestnuts 50 gr cocoa butter, melted 50 gr raw sugar  2 Tbsp good quality coffee liqueur a dash of vanilla   METHOD Turn the oven at 180°C. Grease 3 tins of 10 cm with olive oil.  - Mix the 2 Tbsp flax meal + 6 Tbsp water in a small glass. Set aside for 5 minutes. - In a large bowl mix all the dry ingredients together - In a jar mix the liquid ingredients together - Add the flax seeds to the liquid ingredients - In a large bowl incorporate the dry with the wet, gently folding them together - Pass the batter into the tins - Cook for 30-40 minutes. Set aside to cool   WHILE COOKING:  Melt the cocoa butter in a bain-marie. Meanwhile, wash and peel the potatoes and cut into chunks.Steam the potatoes for 15-20 minutes in a steamer (or roast whole potatoes 30-40 min).  Add  all  the frosting ingredients to the food processor. Blend into a smooth cream. The frosting should be thick, however if necessary add some spoons of milk to keep the food processor running. Put the frosting into fridge overnight or for few hours until is thick enough to decorate the cake  ASSEMBLING THE CAKE:  Assemble the cake when the cake has cooled down and the frosting is solid enough to be spread. If the cakes are ronded cut the round top with a very sharp knife.  Place the first cake on your serving plate and spread a scoop of frosting on it, enough to have a good thick filling ( 1cm at least), place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.  Scoop some frosting on the top and with a spatula start spreading to the sides and down around the cake.  If the cake is fragile start with a thin layer that will hold the crunbles. Then place the layered cake into the fridge for 20 minutes. When the cake is cool, you can finish to frost it.   For the full description of this procedure please visit : how to cover a layered cake with vegan frosting.

INGREDIENTS

DRY

350 g white unbleached all porpuse wheat flour
100 g icing sugar
1/4 tsp sea salt
1 Tbsp baking powder, heaped

WET

2 Tbsp flax meal + 6 Tbsp water (90ml)
100 ml extra virgin coconut oil
250 ml almond or oat milk
2 tsp of pure vanilla extract
1 lemon the zest only

Frosting:

2-3 medium white sweet potatoes
200 gr cooked chestnuts
50 gr cocoa butter, melted
50 gr raw sugar
2 Tbsp good quality coffee liqueur
a dash of vanilla


METHOD
Turn the oven at 180°C. Grease 3 tins of 10 cm with olive oil.

- Mix the 2 Tbsp flax meal + 6 Tbsp water in a small glass. Set aside for 5 minutes.
- In a large bowl mix all the dry ingredients together
- In a jar mix the liquid ingredients together
- Add the flax seeds to the liquid ingredients
- In a large bowl incorporate the dry with the wet, gently folding them together
- Pass the batter into the tins
- Cook for 30-40 minutes. Set aside to cool

WHILE COOKING:

Melt the cocoa butter in a bain-marie. Meanwhile, wash and peel the potatoes and cut into chunks.Steam the potatoes for 15-20 minutes in a steamer (or roast whole potatoes 30-40 min).

Add all the frosting ingredients to the food processor. Blend into a smooth cream. The frosting should be thick, however if necessary add some spoons of milk to keep the food processor running. Put the frosting into fridge overnight or for few hours until is thick enough to decorate the cake

ASSEMBLING THE CAKE:

Assemble the cake when the cake has cooled down and the frosting is solid enough to be spread. If the cakes are ronded cut the round top with a very sharp knife.

Place the first cake on your serving plate and spread a scoop of frosting on it, enough to have a good thick filling ( 1cm at least), place the second cake, repeat. And last the third cake on top, but upside down so the perfect bottom become the top of the cake.

Scoop some frosting on the top and with a spatula start spreading to the sides and down around the cake.

If the cake is fragile start with a thin layer that will hold the crunbles. Then place the layered cake into the fridge for 20 minutes. When the cake is cool, you can finish to frost it.

For the full description of this procedure please visit :how to cover a layered cake with vegan frosting.