Chetsnut Cake & Chestnut Puree

  • Ingredients for Puree

    • 12 oz (2 cups) chestnuts, roasted and peeled
    • 1 cup granulated sugar
    • 2 cups water
    • 1 tsp vanilla

    Directions for Puree:

    1. In a saucepan, combine chestnuts,sugar and water, bringing the liquid to a boil.
    2. Reduce heat to medium-low and simmer for 25-35 minutes, until the majority of the liquid has evaporated.
    3. Remove from heat and stir in vanilla.
    4. Strain chestnuts, reserving sugar syrup, and transfer to a food processor and blend until smooth. Add in syrup slowly until desired consistency is obtained. Allow to cool before refrigerating.

    This recipe makes approximately two cups. Sweet chestnut purée can be refrigerated for up to two weeks and can be frozen for up to a year. Chestnut purée can be used to create delicious desserts such as a chestnut chocolate mousse, layered between layers of sponge cake or swirled into ice-cream.

  • INGREDIENTS for cake
  • 2 cups cake flour (not self-rising), plus more for dusting
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups granulated sugar
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 4 large eggs, separated, plus 1 large egg white
  • 1 cup Chestnut Puree
  • 1/4 cup whole milk
  • DIRECTIONS for cake

  • Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
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  • Whisk together flour, baking powder, and salt in a medium bowl.
  • Place vanilla extract in a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
  • Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
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  • Bake until a toothpick inserted into center of cake comes out clean, about 1 hour for a full cake, half that for small ones. Let cool completely in pan on a wire rack


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