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    You are in: Home / Community Forums / Breads & Baking / My first chestnut cake
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    My first chestnut cake

    Thu Oct 25, 2012 10:01 am Groupie
    Based on the recipe of following thread I baked my first Chestnut.

    Chestnut Cake with Maple Icing

    Modified recipe and preparation steps:-

    Chestnut preparation:
    After shelled and peeled, cook the chestnuts in a pressure cooker for 5 min at high pressure with small amount of water for generating steam.


    1 cup all purpose flour (125 g)
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon cream of tartar
    1/2 teaspoon salt
    340 grams fresh chestnuts
    80g Granulated sugar
    1/2 cup (1 stick) unsalted butter, room temperature (113g)
    1/2 cup pure maple syrup (166g)
    2 teaspoons vanilla extract
    3 large eggs

    3/4 cup powdered sugar (60 g)
    1/4 cup (1/2 stick) unsalted butter, melted (57 g)
    60g pure golden syrup


    For cake:
    - Preheat bread machine including the baking pan to 320 deg F
    - shift flour, baking powder, baking soda and salt 3 times.
    - Coarsely chop 227g chestnuts. Set aside.
    - Finely blend remaining 113 g chestnuts in blender. Add 80g granulated sugar, butter, golden syrup and vanilla to mashed chestnuts. Using electric mixer, beat until well blended.
    - Beat egg yolk until pale yellow in colour.
    - Add the beaten egg yolk to the mixture of chestnut and mix them thoroughly
    - Add flour to above chestnut and egg yolk mixture and fold them gently
    - Beat egg white until forming ribbon in shape and add it to above mixture. Mix the compound thoroughly.
    - Stir the chopped chestnuts. Spread batter in the baking pan.

    Bake cake until the cake tester inserted into center comes out with some moist crumbs attached, about 40 minutes.
    Cool cake on the rack.

    For icing:
    - Stir powdered sugar(60 g), butter(57 g) and 60g golden syrup, to blend in small bowl.
    - Thin with golden syrup, 1 teaspoon at a time, until icing is smooth and forms thick ribbons when poured.
    If too thin keep the bowl in refrigerator a while.
    - Spread icing over cool cake. Let stand until icing is set.

    A wonderful chestnut cake was baked, tasty and tender in quality. But I don't enjoy it because too sweet and oily. I haven't icing the cake on account of the icing mixture being too sweet as well. It'll be better using whipped cream.

    I think I prefer plain sponge cake with whipped cream topping more.















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