Chestnut Loaf Cake

Winter is the time for chestnuts.

The lovely smell of chestnut, the rich & moist texture, the sophisticated note of rum all give to subtle & nutty flavours.

It's great on its own or as an accompanied to a hot cup of tea or coffee.

Also, a great way to celebrate winter.

Wish you all have a merry Christmas & happy New Year.

Recipe (4" x 8" pound cake):

Sweetened Chestnuts

200 g ready to use chestnuts

80 g water

40 g sugar

1 tbsp rum

Combine all ingredients & leave to stand for 2-4 hours.

Chestnut Loaf Cake

150 g sweetened chestnuts, drained & roughly chopped

100 g unsalted butter, soften

90 g icing sugar

2 eggs (L), separated

100 g unsweetened chestnut puree

100 g plain flour

1/2 tsp baking powder

1/4 tsp soda

1 tbsp rum

Preheat oven to 170C, mix & sift plain flour, baking powder & soda.

In a large bowl, whisk butter with 45 g of sugar until light & fluffy.

Beat in egg yolks, one at a time, until smooth.

Blend in chestnut puree & rum, mix until smooth.

In another bowl, whisk egg whites until foamy then add in remaining sugar gradually, then whisk to soft peaks.

Add 1/3 egg whites into chestnut batter, fold in gently.

Sift in flours, fold gently to mix.

Add the remaining egg whites & fold until smooth.

Add chestnut pieces & fold to mix.

Pour into a pound cake pan & bake for 40-50 min.

Chestnut Cream

100 g unsweetened chestnut puree

40 g unsalted butter

2 tbsp sugar

1 tbsp rum

Melt butter in a microwave & combine with all other ingredients.

Assembling

Remove the cake from the mould.

Decorate with chestnut cream & sweetened chestnuts.