Chestnut Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and line the bottom with parchment paper to prevent sticking.
2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This will ensure that all dry ingredients are well incorporated and help in making the cake texture fluffy.
3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Use an electric mixer on medium speed for about 4-5 minutes.
4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. This allows the mixture to emulsify properly, resulting in a smoother batter.
5. Mix in the vanilla extract and chestnut puree until well blended.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing, which could make the cake dense.
7. Pour the batter evenly into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently as this can cause the cake to sink.
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. To transfer, run a knife around the edge of the pan to loosen the cake.
10. Once cooled, you can dust the top of the cake with powdered sugar or serve with whipped cream for extra indulgence.