Name: Chestnut & Rum Cake
Yield: Makes 3 loaf cakes
Cuisine: French
Ingredients: 260 g (9½ oz) whole eggs (about 5-6 eggs); 1 vanilla pod (bean) cut into 2 strips and rolled in caster (superfine) sugar; 180 g (6 oz/scant 1 cup) caster (superfine) sugar; 3 g (½ tsp) baking powder; 54 g (2 oz/⅓ cup) cornflour (cornstarch); 260 g (9½ oz/2¼ cups) ground almonds; 180 g (6 oz/1½ sticks) unsalted butter plus extra for greasing; 1 quantity of Alcohol Syrup made with dark rum; 20 ml (1½ tbsp) dark rum; 220 g (8 oz) shop-bought confit chestnuts chopped; 1 quantity of Apricot Nappage to glaze; 24 g (1 oz) plain (all-purpose) flour plus extra for dusting; 3 confit chestnuts cut in half; 6 roasted almonds cut in half

Preparation info

Makes
3
loaf cakes

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The Japanese adore chestnuts, so it was no surprise I came across this wonderful cake in a pâtisserie in Osaka. It’s a great combination and I love the elegant look of the long tin.

Ingredients

180 g (6 oz/1½ sticks) unsalted butter plus extra for greasing
24

Method

Preheat the oven to 170°C (325°F/Gas 3), grease the loaf tins (pans) with soft unsalted butter, dust with flour and line with silicone baking paper.
Sift the flour, cornflour (cornstarch) and baking powder together twice in a bowl. Put the butter in a sa

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Chestnut & Rum Cake

Ingredients

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