Chestnut & Rum Cake

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

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

Asia
Europe
Japan
France
Osaka
Cake
Mediterranean
Vegetarian

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