Festive sponge cake with cashew and chestnut cream
Yield: 6 servings
Ingredients :
- 2 pears (peel and core removed)
- 1/3 cup maple syrup
- 1 tbsp ground chia seeds
- ¼ cup olive oil
- Seeds from a vanilla pod
- 1 tsp lemon juice
- 2 cups almond powder
- 1 tsp aluminum-free baking soda
Method :
- Preheat oven to 350°F.
- In a blender or food processor, puree the pears, maple syrup, chia seeds, olive oil, vanilla seeds, and lemon juice.
- In a large bowl, combine the almond flour and baking soda. Stir in the pear mixture and mix well.
- Pour the mixture into an 11-inch rectangular pan lined with parchment paper for easy removal.
- Bake for about 30 minutes or until the cake is golden brown.
- Leave to cool for at least 1 hour before unmolding.
- Divide the cake into equal parts and layer them, spreading cashew and chestnut cream or cranberry jam between each layer.
Cashew and Chestnut Cream (2 1/2 cups)
Ingredients :
- 2 cups of cashews, soaked for at least 1 hour (ideally 6 hours) and rinsed ½ cup of pre-cooked chestnuts (sold vacuum-packed or in bags)
- A little water or vegetable drink depending on the desired consistency
- Maple syrup, to taste
- 1 pinch of powdered ginger
- 1 pinch of ground cinnamon
Method :
- Blend all ingredients in a blender until creamy.
- Add liquid as needed.
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