Monday, 19 October 2015

Limousin apple and chestnut crumble cake

apple and chestnut cake, French apple cake, local food, seasonal food, Creuse, France, de tout coeur Limousin, Limousin, apples, scrumping, apple cake, chestnut cake, baking, Autumn, cakes, home cooking, crumble topping, comfort food, food bloggers, recipes, easy cake, loaf cakes, creme de marrons, chestnut puree,
apple and chestnut crumble cake
apple and chestnut cake, French apple cake, local food, seasonal food, Creuse, France, de tout coeur Limousin, Limousin, apples, scrumping, apple cake, chestnut cake, baking, Autumn, cakes, home cooking, crumble topping, comfort food, food bloggers, recipes, easy cake, loaf cakes,
apple and chestnut crumble cake
“As infinite as the worlds ingredients and flavours may seem, a great starting point for learning about them is a simple principle: What grows together, goes together.” Sally Schneider - The Improvisational Cook

Limousin apple and chestnut crumble cake 


Apples and chestnuts are a great match, and definitely grow together. I'm reminded daily as Eric le chien and I have to keep dodging them as they fall when we walk through the woods. Late September and October is the perfect time to harvest both of these delicious ingredients here. I have just a few apples left after my recent epic preserving attempts; (namely my slow cooker spiced apple & date butter and apple, carrot, garlic & ginger relish), but luckily enough for this lovely Autumn bake. A moist, spicy apple and chestnut cake with a crunchy crumble topping. that fills the kitchen with sweet, warming spices as it bakes. 

You can make your own chestnut puree/creme de marrons or use a shop bought version which are readily available in most big supermarkets. I was given a jar of locally made creme de marrons. It's delicious stuff - nutty, earthy sweet and gently spiced with vanilla. It's great in cakes and bakes, spread on bread or in the famous Mont Blanc dessert, but this autumnal, seasonal recipe is my current favourite. I hope you enjoy it. Bon appetit! 


preparation time: less than 30 minutes

cooking time: 45-50 minutes - it's cooked when well risen and a skewer comes out clean
recipe by: Ema at De Tout Coeur Limousin

ingredients: 
170g white flour
130g wholemeal flour (or all white flour if you haven't got any wholemeal flour) 
150g light brown soft sugar
200g grated peeled apple 
365g creme de marrons (sweetened chestnut purée)
4 eggs 
200ml vegetable oil 
2 tbsp chestnut liqueur/rum/bourbon (optional)
1 tsp quatre epices (or mixed spice)
1 tsp ground ginger
1/4 tsp grated nutmeg
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt 

for the crumble topping:
1/2 tbsp water
50g plain flour
50g sugar
25g butter
25g rolled oats
25g sunflower seeds/chopped nuts (optional) 
pinch of salt 

method:

preheat the oven to 150C/300F/gas 2 and grease and line 2 1 lb loaf tins or a 26cm round cake tin. 

make the crumble topping by adding all the ingredients (except the water) and rubbing together until it resembles fine bread crumbs. Leave to one side while you prepare the other ingredients. 

add the oil, sugar, eggs to a large bowl and whisk for a few minutes. Add the chestnut puree and whisk again until well mixed. 

stir in the grated apple, chestnut liqueur, rum or bourbon (if using) 

sift the flours, baking powder, bicarbonate of soda, spices and salt and fold into the wet mixture, and gently fold in before dividing the mixture between the 2 loaf tins or 26cm deep cake tin 

top the cake(s) with the crumble mixture, sprinkle with a splash of water (only about 1/2 tbsp) - this helps create lumps and a crunchy crumble texture.

bake for 45-50 minutes or until an inserted skewer comes out cleanly and the cake is golden brown and risen. Leave to cool for at least 10 minutes before turning the cake(s) out to cool on a wire rack. Leave until completely cool before slicing and serving. Enjoy with a big mug of tea or coffee. It tastes even better the next day if you can wait that long...


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Limousin apple and chesnut crumble cake - enjoy a slice with a cuppa
apple and chestnut cake, French apple cake, local food, seasonal food, Creuse, France, de tout coeur Limousin, Limousin, apples, scrumping, apple cake, chestnut cake, baking, Autumn, cakes, home cooking, crumble topping, comfort food, food bloggers, recipes, easy cake, loaf cakes, creme de marrons, chestnut puree, chestnut liqueur, chataignes,
Limousin apple and chestnut crumble cake



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Say bonjour & visit us at De Tout Coeur Limousin. Creative & well being retreats, holidays & workshops in the heart of rural Limousin, SW France


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8 comments:

  1. Love crumble and this is gorgeous! Thanks for linking up to #tastytuesdays x

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    Replies
    1. Thank you. Crumble is one of our favourites too

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  2. This looks so good. I love apples and chestnuts together but have never combined them in a cake - I'll definitely give this a try.

    ReplyDelete
    Replies
    1. a lovely combination - let me know when you give it a go...

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  3. Crumble cakes are a favourite in our house. They really do please everyone. We find they are delicious still warm with custard, cream or ice cream as a dessert x #RecipeoftheWeek

    ReplyDelete
    Replies
    1. sounds fab - do you have any favourite recipes?

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  4. Never heard of this, but it must be delicious! Perfect fall combo! Apples and chestnuts!

    ReplyDelete
  5. I've never heard of crumble cake but I must say it sounds good. The combination of apple and chestnut gets me licking my lips, I'll definitely have to give it a go. Thanks for linking up to #AllAboutFrance, hope to see you back again next time.

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