Chestnuts Pound Cake

2015-08-09_20.00.03[1]

Serving: 18 cm Pound Cake Tin (Rectangular)

Ingredients:

100g of Butter (unsalted) – softened

80g of Brown Sugar

2 Eggs – room temperature

60g of Self Raising Flour

40g of Almont Meal

A Jar of Preserved Chestnuts in Syrup (80g for Chestnuts in a Jar)

A pinch of Salt

Method

  1. Firstly do all preparations. Grease the cake tin with a small amount of butter and line it with baking paper. Sift Self Raising Flour and Almond Meal together, and add a pinch of Salt in it. Beat Eggs.
  1. Put 4 Chestnuts aside from the jar. The rest is to be chopped into 1cm cubes. For the 4 Chestnuts, cut in half. Keep the Syrup as well.
  1. Beat Butter in a large bowl until it becomes creamy and light yellow colour. You can do it either by hand or by electric mixer.
  1. Add Sugar in the butter and beat together until it becomes creamy, light colour and fluffy. It should become very smooth and be creamed until you do not feel the roughness of Sugar.
  1. Preheat oven to 170 degree C.
  1. Add Eggs in 3 parts. Mix very well every time until the egg disappears in the butter. It is important to mix it very well and speedy to avoid separation. If it is separated, add 2 tablespoon of flour so that it will be fixed.
  1. Add Self Raising Flour, Almond Meal and Salt. Fold them gently until it becomes very smooth. Stir very gently with a spatula without mixing too much, but still flour needs to be well incorporated in the butter and the batter needs to become smooth and silky.
  1. Add the chopped Chestnuts and 2 Tablespoon of the kept Syrup in the batter. Fold them well and gently.
  1. Pour the batter into the prepared cake tin. Align the halved Chestnuts in a straight line in the middle. During baking, the Chestnuts will be sunk in the bottom by leaving a nice centre line on top.
  1. Bake it for 40 minutes, or until a long wooden pick inserted in centre comes out clean.
  1. As soon as taking the cake out from the oven, apply 5 Tablespoon of the kept Syrup on the surface of the cake evenly. Cool it down in the tin for 10 minutes, and then remove it from the tin and let it cool completely on a wire rack.

2015-08-09_19.57.48[1]

Advertisements

Published by

naokochristofis

I am Japanese living in Perth Australia, who loves to cook, eat and dance Flamenco. My blog " A little bit of Soy" has a variety range of Japanese Recipes including traditional Japanese dishes and my creations.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s