Fall Chestnut Pound Cake

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Delicious Chestnut Cake



I always say this, but this cake is quite easy and quick to put together and it is really delicious. The cake will take about 30 minutes to prepare and another 35-40 minutes for baking.

I decorated the top with dried cranberries, pieces of chestnut and simple icing. Check your refrigerator and use whatever you have for decoration.

Recipe:

90 grams butter (softened)

80 grams powdered sugar
10 grams sugar
2 eggs
20 grams almond powder
80 grams flour
3 grams baking powder
100 grams chestnut paste (+ 20 grams)
(add about 15 grams flour to chestnut cream if you don’t
have chestnut paste)

1.      
Sift together the flour, baking powder and
almond powder.

I used this curved pan
but you can use a traditional
loaf pan

2.      
Soften the butter with a whisk so that it is
creamy. Sift the powdered sugar and add to the butter. Continue mixing with the whisk. Lastly, add the 20 grams chestnut paste and mix.

3.      
Use a hand mixer and whip the eggs with the
sugar until they are yellow and fluffy.

4.      
Add the whipped eggs to the butter mixture in
portions. Alternatively, add the flour mixture and mix everything gently with a
spatula.

5.      
Use a loaf pan that is oval instead of flat on
the bottom. Line the pan with baking paper. Fill the pan half way with batter then pipe a line of chestnut paste down
the middle of the pan. Then add the remaining batter.

6.      
Bake at 180 degrees Celsius for 35 – 40 minutes
depending on your oven.

Chestnut cream on the left is much
less expensive

I used the chestnut cream on the left since it is about a quarter of the price of the one on the right.












 




Pipe the chestnut cream down the
center then add the remaining batter

You can also make this cake using a regular pound cake pan.







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