I added Sweetened Chestnut Cream and also coarsely chopped Roasted Chestnuts to my Pound Cake batter. You definitely need Rum for this cake. This is a divine cake for chestnut lovers like me.
Cake Tin
Standard Loaf Tin
Ingredients
150g peeled Roasted Chestnuts *coarsely chopped
1 to 2 tablespoons Rum
125g Butter *cut into small pieces, softened at room temperature
1/4 cup Caster Sugar
1/2 cup Sweetened Chestnut Cream (Paste)
3 Eggs *about 125g, must be at room temperature
1 teaspoon Vanilla Extract
125g Self-Raising Flour
Method
- Place coarsely chopped Roasted Chestnuts in a small bowl, sprinkle Rum over, and set aside.
- Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
- Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and Sweetened Chestnut Paste, and beat until creamy.
- Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
- Add Vanilla Extract, and gently fold in Flour with a spatula or large metal spoon until just combined. Add Chestnuts and Rum, and combine evenly.
- Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker.
- Bake in preheated oven for 40 to 45 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.
Comments
Mini
20/12/2023
What is the difference between paste and puree? The paste that I found looks pretty solid (looks like the paste in mooncakes). The puree looks similar to peant butter consistancy. Seems different from chestnut cream?
Hiroko
23/12/2023
I don’t have a clear answer to your question. A product is named as paste, another product is named puree, and another is named as jam. It’s generally hard to find, and I often use Bonne Maman’s Chestnut Cream.
Anonymous
31/12/2023
Thanks for the recipe! It turned out perfect! Really simple to make and so versatile. I also did another version with sweet potato and it turned out just as good!
Hiroko
5/01/2024
Thank you for making this cake. I am so happy to know the recipe worked fine and you enjoyed it. Positive comments like yours encourage me to keep doing this recipe website.
Carol Okazaki
26/08/2023
I would love to make this cake but I can’t find self rising flour in Tokyo. Could I use AP flour or cake flour with one or two teaspoons of baking powder instead?
Hiroko
31/08/2023
Hi Carol. All-purpose flour is absolutely fine. Add baking powder, the amount that you usually add for pancakes or other cakes. I look forward to hearing from you about the result.
Yukari
26/04/2023
Hello Hiroko san, thank you for your reply. I have finally made this cake and it turned out great! Light and fluffy with delicious rum infused chestnuts. It was heavenly! I was so impressed with the height of the cake because the recipe doesn’t call for the baking powder. I will definitely bake it again! 素敵なレシピをありがとうございます😊
Yukari
18/04/2023
Hello Hiroko san
Do you roast the chestnuts yourself or is it ok to use packet variety from Asian grocery store?
Thank you for the recipe. This is just what I was looking for.
Hiroko
18/04/2023
Hi Yukari-san. Buy a packet of Roasted Chestnuts from Asian grocery store. I think it’s not worth roasting Chestnuts by yourself. You have to peel them, you know? I can’t do that as my hands are too sore. I have once tried to roast them using my mini toaster oven, and the chestnuts exploded!!! It took a long time to clean up.