How to Make a Low-Calorie Chestnut Pumpkin Cake: A Step-by-Step Guide

Q: Can I use canned pumpkin puree for this recipe?
A: Yes, canned pumpkin puree can be used as a substitute for fresh pumpkin mash.

Q: What if I don’t have low-gluten flour?
A: You can use all-purpose flour instead, though the texture might slightly differ.

Q: Is it necessary to refrigerate the cake for four hours?
A: Refrigerating enhances the texture and flavor, but it’s not mandatory. You can enjoy the cake once it’s cooled if preferred.

Low-Calorie Chestnut Pumpkin Cake

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Notes

Ingredients:

• 100g Pumpkin Mash
• 1 Egg
• 10g Cornstarch
• 100g Chestnuts
• 20g Low-Gluten Flour

Instructions:

1. Steam chestnuts until cooked, peel, and mash them. Also, steam the pumpkin and mash it.
2. Puree the chestnuts until smooth. Line a cake mold with parchment paper and spread the chestnut mash at the bottom, smoothing it out.
3. In the pumpkin mash, add one egg, 20g of low-gluten flour, and 10g of cornstarch. Mix well.
4. Sift the mixture to ensure a smooth texture.
5. Pour the pumpkin mixture over the chestnut layer in the mold.
6. Smooth out the top layer evenly.
7. Bake in a preheated oven at 200 degrees Celsius for 20 minutes.
8. For an enhanced flavor, refrigerate the cake for four hours before serving. The cake is naturally sweet without added sugar.

Nutrition:

• Low in Calories
• Natural Sweetness from Ingredients
• Contains Dietary Fiber
• Source of Vitamins and Minerals from Pumpkin and Chestnuts