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Ingredient
All Season Chestnut Cake
Introduce
Chef :
Jim KennedyAll Season Chestnut Cake
Typically, chestnut cake has been the reserve of the fall season, when chestnuts ripen and fall from their trees.
Ingredient
1 cup
chestnut flour, sifted
1 cup
AP flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
Pinch
kosher salt
2 tsp
cardamom
2 tsp
nutmeg
1 cup
cane sugar
12 tbsp
unsalted butter
1 tsp
vanilla
1/2 cup
chestnut honey
10 oz.
graham crackers
Cooking instructions
* Step 1
Cover sultanas with water, or marsala (optional). Let stand for 30 minutes.
* Step 2
Preheat oven to 325º.
* Step 3
Butter a 9" springform pan, coat with AP flour.
* Step 4
Sift chestnut flour into a large mixing bowl
* Step 5
Add AP flour, baking powder, baking soda, salt, cardamom, and nutmeg. Whisk and set aside.
* Step 6
Drain the sultanas, reserve the liquid separately.
* Step 7
In a stand mixer, cream together the sugar and butter.
* Step 8
Add the vanilla, chestnut honey, and 1 tbsp reserved Marsala (if using) on low speed.
* Step 9
Add eggs, one at a time until thoroughly mixed in.
* Step 10
Add half the dry ingredients, mix well. Add the 2nd half.
* Step 11
Add the sultanas, combine.
* Step 12
Bake in oven for 45 minutes.
* Step 13
After 45 minutes, check on doneness. If the top of the cake is browning too quickly, cover with foil to prevent scorching.
* Step 14
Cake is done when a toothpick comes out cleanly.
* Step 15
Remove from oven, place on cooling rack.
* Step 16
Let cake cool completely in the pan.
* Step 17
Serve with whipped cream flavored with a tbsp of the reserved Marsala.
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