Recipe of Speedy Candied Chestnut Pound Cake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, candied chestnut pound cake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Candied Chestnut Pound Cake is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Candied Chestnut Pound Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook candied chestnut pound cake using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Candied Chestnut Pound Cake:

1. Take 100 grams ●Cake flour
2. Make ready 20 grams ●Almond flour
3. Prepare 3 grams ●Baking powder
4. Get 100 grams Unsalted butter
5. Take 80 grams Soft light brown sugar
6. Get 2 Eggs
7. Prepare 200 grams Chestnuts simmered in inner skins
8. Take 2 tbsp Syrup from chestnuts simmered in inner skins
9. Prepare 1 tbsp Rum liquor

Steps to make Candied Chestnut Pound Cake:

1. Coat the cake pan with butter or oil (not listed in the ingredients) and sprinkle some cake flour on. Bring the eggs and butter to room temperature. Mix all ● ingredients together and sift it. Preheat oven to 170℃.
2. Cut half of the chestnuts simmered in their inner skins into small pieces. Cut the rest of the chestnuts into half to be big pieces.
3. Put butter in a bowl and add soft light brown sugar in 2 portions. Mix until it becomes white and fluffy.
4. Add beaten egg in 3 to 4 potions and mix well each time you add it. It easily becomes separated so be careful ! I recommend using a hand mixer.
5. Add the 1/3 of the sifted flour and mix. Then add the syrup from chestnuts simmered in inner skins, rum liquor and continue mixing.
6. Add half of the remaining flour and mix with a rubber spatula roughly. Then add the rest of the flour too and mix roughly like you are cutting it.
7. When the flouriness decreases, then stop mixing. Add the chestnuts cut into small sizes and mix roughly lightly.
8. Pour 1/3 of the dough in the cake pan and line half of the bigger size cut chestnuts. Further pour half of the dough in the cake pan and line the rest of the chestnuts on. Then pour the rest of the dough in.
9. Even out the surface of the dough and make the middle part sink a little. Bake for 40 to 45 minutes in an oven preheated to 170°F.
10. It would be done when you poke a skewer to the cake and there is nothing on the skewer. Drop the pound cake pan (with the cake still in it ) from about 30 cm height to release the steam. Leave it until it is cool.
11. Take the cake out of the cake pan and wrap it tightly with a cellophane wrap. Let it sit for one night. This increases the moist texture. If you let it sit for 2 nights, it will be more moist.
12. There are lots of small sized cut chestnuts and big sized cut chestnuts in the cake It is irresistibly delicious.

So that’s going to wrap it up with this exceptional food candied chestnut pound cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!