Hi, I’m Joana. Today, we’re going to make 18 cm pound cake (with candied chestnuts) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
18 cm Pound Cake (with Candied Chestnuts) Recipe
18 cm Pound Cake (with Candied Chestnuts) is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. 18 cm Pound Cake (with Candied Chestnuts) is something which I’ve loved my whole life.
To be with this recipe, we must first prepare a few ingredients. You can have 18 cm pound cake (with candied chestnuts) using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make 18 cm Pound Cake (with Candied Chestnuts):
- Prepare 80 grams ☆Candied chestnuts
- Make ready 1 to 2 tablespoons ☆ (optional)
- Get 80 grams Butter
- Take 70 grams Sugar (or dark brown sugar)
- Take 110 grams ★Cake flour
- Prepare 1 tsp ★Baking powder
- Make ready 2 Eggs (large)
- Get 1 tbsp ▲
- Make ready 2 tbsp ▲Chestnut syrup (or water if you don’t have any)
- Prepare 1 Sliced almonds (optional)
Steps to make 18 cm Pound Cake (with Candied Chestnuts):
- Line the pound cake mold with kitchen parchment paper. If you don’t have the paper, butter and flour the mold with about 2 teaspoons of butter and 2 teaspoons of cake flour (not listed).
- Drain the syrup from the candied chestnuts. I didn’t save some for decorating this time, but just mixed everything into the batter.
- Roughly mash the chestnuts with a fork. Add the ☆ and mix together. If you don’t have you can omit.
- Beat the eggs. Sift the ★ ingredients together.
- Mix sugar and softened butter together (bring butter to room temperature before you start. If you are short on time, you can soften in the microwave).
- When the sugar and butter are well combined, add the beaten eggs little by little while mixing. Make sure everything is well blended.
- Preheat the oven to 180C/350F. Add the chestnuts from Step 3 and the sifted ★ ingredients to the sugar-butter-egg mixture from Step 6 using a spatula until it’s no longer floury.
- Pour the batter from Step 7 into the lined or buttered pound cake mold as evenly as possible. Bake in the preheated oven.
- After about 15-20 minutes, take the cake out from the oven and run a knife through the middle lengthwise. Leave about a 3 cm gap on either side, and make the cut about 1 cm deep.
- Once you’ve made the cut, return the cake to the oven. The mold is hot, so use oven mittens so you don’t burn yourself. (The cake bakes for a total of about 45 minutes.)
- While the cake is baking, mix the ▲ ingredients together.
- The cake is done baking. Baking time will vary depending on your oven, so use the time as reference. If you stick a skewer into the middle of the cake and nothing is sticking when you pull it out, it’s done.
- Brush the top of the cake with the ▲ syrup while it’s still hot, and decorate with sliced almonds if you have them. When the cake has cooled down enough to a handling temperature, take it out of the mold and leave it to cool on a rack.
- Once cooled, slice the cake into your preferred thickness and enjoy! Done!
- The whole cake is 1,756 calories, with 2.6 grams of sodium.
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