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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