Chestnut pound cake
Bruno Albouze · ♥ 670 likes · 18.1K views · 2 min video
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Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- softened butter
Soften the butter until super soft to the touch but not melted; a few seconds in the microwave helps.
A chestnut pound cake from Christmas leftovers
- chestnut cream
- sugar
- salt
- room temperature eggs
In a mixing bowl, mix butter, chestnut cream, sugar and salt until smooth; add the room temperature eggs gradually, scraping down the sides of the bowl.
Mixing butter, chestnut cream and eggs
- flour
- chestnut flour
- baking powder
- rinsed candied chestnut
- cooked chestnuts
- confit orange peel
Add the sifted flour, chestnut flour and baking powder, then the rinsed candied chestnut, cooked chestnuts and confit orange peel.
Grease the mold with butter and flour or butter and cooking spray, or line it with parchment paper. Bake.
- butter and flour or butter and cooking spray
- whiskey or rum simple syrup
- lemon glaze or chocolate glaze
Right after baking, lightly moisten the cake with a whiskey or rum simple syrup. Let cool and finish with a lemon or chocolate glaze.
- toasted and crushed hazelnuts
- marron glacé
Decorate with toasted, crushed hazelnuts and marron glacé.