Huoshan Yellow Tea Chestnut Cake
A soft steamed chestnut cake infused with Huoshan Huang Ya—gently sweet and nutty, the yellow tea echoing the cake's natural corn-and-chestnut character.
Huoshan Huang Ya's signature corn-and-chestnut notes make it a natural partner for a chestnut dessert. This soft steamed cake leans into that affinity, with the yellow tea brewed into the batter to echo and amplify the cake's gentle, nutty sweetness.
Because the tea is so smooth and low in astringency, it bakes into the cake without any bitterness, adding fragrance and a subtle rounded depth instead. The result tastes delicate and lightly sweet, in the restrained style of Chinese desserts.
Chestnut purée gives the cake a tender, moist crumb and a mellow nuttiness that mirrors the tea perfectly. A modest amount of sugar keeps it only gently sweet, so the chestnut and yellow-tea flavors stay clear and refined rather than buried.
Steam the cake until just set and serve it warm or at room temperature, cut into squares, with a pot of the same Huoshan Huang Ya alongside. It is a graceful, understated dessert—the kind of quiet, nutty sweetness that closes a light meal beautifully.
Ingredients
- 1 cup chestnut purée (unsweetened)
- 3/4 cup strong brewed Huoshan Huang Ya tea (1 tbsp leaves)
- 1/3 cup sugar
- 2 eggs
- 3 tbsp neutral oil
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- A few cooked chestnuts, chopped, for topping
How to make it
- 1Brew the Huoshan Huang Ya strong and let it cool slightly.
- 2Whisk together the chestnut purée, sugar, eggs, oil, and the brewed tea until smooth.
- 3Sift together the flour, baking powder, and salt, then fold into the wet mixture until just combined.
- 4Pour the batter into a lined, heatproof cake dish and scatter the chopped chestnuts on top.
- 5Set the dish in a steamer over simmering water, cover, and steam about 30–35 minutes until a skewer comes out clean.
- 6Let cool slightly, then cut into squares and serve warm or at room temperature.
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