Fall Picnic: Hearty chestnut cake with cornichons I love fall! I like to dress in layers, colourful and warm, and I enjoy coming home after a walk and eat a warm soup or stew, drink a cup of delicious tea and ponder on the recipes I could try with this bounty of fresh vegetables available at the end of summer. Indian summer. The sun wakes me this morning. I wander around the kitchen finding out, what I could cook - considering harvest time. Plums, pears, grapes, figs? As I dig through the cupboard in the kitchen my plotting continues. Chestnuts. Chestnut flour, that’s perfect for a cake with pears or figs! Or better something hearty for a picnic in the sun? That’s it. Just take your picnic basket, fill it with reassuringly hearty  snacks for a cosy SUNday walk. [[MORE]] For 6 small cakes 200 g chestnut flour / Kastanienmehl 1/2 yeast cube / Würfel Hefe 1/2 Tsp. salt / TL Salz 200 ml nutmilk / Nussmilch oder Mandelmilch 1 egg / Ei 25 ml olive oil / Olivenöl 50 g Cornichons  20 g sun-dried tomatoes / getrocknete Tomaten Pepper / Pfeffer Preheat the oven to 180 degrees C, gas mark 4. Grease 6 little muffin or soufflee tins. / Ofen auf 180° vorheizen. Mix the flour with salt, lukewarm milk and yeast and let it sit for 45 min. / Mehl und Salz mischen. Eine Mulde formen und die lauwarme Milch hineingeben mit der zerbröckelten Hefe hineingeben. Den Teig verrühren und 45 Min. zugedeckt gehen lassen. Add olive oil, egg, sliced cornichons, tomatoes and season with pepper. / Olivenöl,  das Ei, geschnittene Cornichons und Tomaten dazugeben und mit Pfeffer würzen. Fill the batter into muffins tins and bake for about 30-40 min. / Den Teig auf Förmchen verteilen und ca. 30-40 Min. backen.

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