Savoury beer cake with chestnuts: a moist autumn recipe, perfect for an aperitif.

Temperatures are dropping, and tables are warming up. So here’s a savory cake with beer and chestnuts, moist and easy to make.

Autumn flavours: beer and chestnuts

This convivial format ticks all the boxes for a quick dinner. The beer adds texture without weighing it down. What’s more, chestnuts add sweetness and fiber. Serve as an aperitif, on a picnic, or with a salad.

The secret lies in an airy, well-seasoned dough. A sip of mousse in the device partially replaces the usual liquid. Chunks of chestnuts, however, are kept for the chewiness. The result is a golden cake, moistand remains tender after cooling.

The decisive role of beer

In the kitchen, beer acts as a natural lever. The gas loosens the crumb and keeps it supple. As a result, the cake gains volume without excess fat. The result is a texture that appeals to children and adults alike.

“The beer brings a lightness that sublimates the chestnuts.”

Choosing a mild beer limits bitterness. For example, a light blond leaves room for the nutty flavors of chestnuts. What’s more, the cake tolerates a hint of acidity, useful with a green salad. Avoid overly sweet versions, which saturate the dough.

Add salt and pepper to balance the mixture. Then, a discreet grated cheese can enhance the hold, without masking the beer. Also, pour the dough into a lined mould to unmould a clean cake. Last but not least, here are 5 key points to ensure a safe operation.

• Preheat the oven and prepare the mould.
• Sift dry ingredients to avoid lumps.
• Add the beer in two batches, without over-whipping.
• Add the chestnuts at the end of the mixture, using a spatula.
• Check for doneness with a dry blade in the center.

Step-by-step method, texture and softness

Start by weighing and preparing each ingredient. There are 4 simple steps: mix the dry ingredients, whisk in the eggs, add the beer and then the chestnuts. In addition, work quickly to conserve gas. The cake puffs up better when the dough remains supple, not over-mixed.

Butter and flour the mold, or use baking paper. Then pour in the dough without compacting it, just smoothing the surface. This ensures even sprouting and avoids a hard crust. A knife line on the top guides the opening of the cake during baking.

Once out of the oven, wait a few minutes. This will allow the structure to set and cut better. Then turn out onto a wire rack to remove any moisture. The cake retains its steam without soaking the base.

Variations, tuning and service

Depending on the market, replace some of the chestnuts with diced roasted squash. A few chopped herbs will also boost the flavor. A touch of honey balances the bitterness of the beer. The cake gains a gourmet note, perfect for brunch.

For serving, think of fresh accompaniments. A kale salad, pickles or lemon yoghurt lighten the bite. On the other hand, a mushroom velouté creates a creamy contrast. The cake then becomes a complete, uncomplicated dish.

Preservation, batch cooking and nutrition

Store the slices in a clean tea towel or airtight tin. This will keep the cake moist overnight. You can gently reheat in the oven to revive the crust. Alternatively, a short run in the toaster will bring out the crunch.

The freezer helps with busy weeks. Lay the slices flat, then wrap them when cold. Then take out only the quantity you need. Allow to come to temperature before briefly reheating.

Nutritionally speaking, chestnuts offer fiber and slow energy. The result is a satiating base, more balanced than a simple aperitif. On the other hand, dose the cheese to keep it light. The cake retains its softness without weighing down the plate.

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