Chestnut Nut Bundt Cake

Ingredients

• 4 egg yolks
• 150 g cane sugar
• 100 g butter
• 200 g unsweetened chestnut puree
• 50 g ground hazelnuts
• 1 tbsp flour
• 1 tbsp chestnut liqueur
• 4 egg whites
• butter (for the pan)
• ground nuts (for the pan)
• powdered sugar (for dusting)

Instructions

1. 1.

   Beat the egg yolks with the sugar in a bowl until very creamy. Stir in butter, chestnut puree, flour, liqueur and nuts.

2. 2.

   Whisk the egg whites into stiff peaks and fold them into the batter.

3. 3.

   Pour the dough into a butter‑greased pan sprinkled with ground nuts and bake in a preheated oven at 200 °C for about 45–50 minutes (do a toothpick test). Let it cool slightly, unmold, allow to cool completely, then dust with powdered sugar before serving.