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Ingredient
Candied Chestnut Poundcake
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Chef :
cookpad.japanCandied Chestnut Poundcake
I wanted to use up the syrup from my candied chestnuts.
Ingredient
Food ration :
1 serving
70 grams
Butter
60 grams
Sugar
2 tbsp
Syrup from candied chestnuts
2
Eggs
100 grams
Flour
2 grams
Baking powder
Cooking instructions
* Step 1
To prep the ingredients, bring the butter and eggs to room temperature, sift together the flour and baking powder, and chop the chestnuts into small pieces.
* Step 2
Whip butter to cream-like consistency. Add sugar and mix until it's well blended.
* Step 3
Add syrup from the candied chestnuts and mix.
* Step 4
Beat an egg in a separate bowl, then mix into the batter, a little at a time.
* Step 5
Add dry ingredients and fold in using a rubber spatula.
* Step 6
Add the chestnuts, briskly stir, then pour into a poundcake mold.
* Step 7
Bake for 30 to 40 minutes in a preheated oven set to 340F/170C. It's ready when a toothpick inserted into the middle comes out clean.
* Step 8
Brush on syrup for glazing while it's still hot.
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