Dessert

Brown Butter Chestnut Cake with Ricotta Cream & Candied Chestnuts

Name: Brown Butter Chestnut Cake with Ricotta Cream & Candied Chestnuts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Ingredients: 120g unsalted butter; 150g roasted chestnut purée (or 180g whole roasted chestnuts, processed); 140g almond flour; 80g all-purpose or rice flour; 100g coconut sugar or light brown sugar; 2 tbsp honey; 3 large eggs, separated; 1 tsp vanilla extract; ½ tsp sea salt; ½ tsp ground ginger; ¼ tsp ground nutmeg; 200g whole-milk ricotta, strained overnight in cheesecloth; 2 tbsp maple syrup; 1 tsp lemon zest; 150g whole roasted chestnuts (for candying); 120ml honey (for candying); 2 tbsp water

A tender, naturally sweetened cake made with brown butter and whole roasted chestnut purée, topped with pillowy whipped ricotta and garnished with candied chestnut halves glazed in honey. Autumn's most elegant flavor in one sophisticated bite.

532cal 10gprotein 67gcarbs 27gfat 20min prep 40min cook 8serves

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