Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, 18 cm pound cake (with candied chestnuts). It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
It's ideal for fruit and sponge cakes, while its extra depth makes it perfect You can use this tin with other round deep cake pans, available in a variety of sizes from the Master Class Bakeware collection, to create impressively. Christmas pound cake with candied fruits of Rowan. Homemade orange fruit loaf cake with citrus candied fruits and nuts.
18 cm Pound Cake (with Candied Chestnuts) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. 18 cm Pound Cake (with Candied Chestnuts) is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook 18 cm pound cake (with candied chestnuts) using 10 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make 18 cm Pound Cake (with Candied Chestnuts):
- Get ☆Candied chestnuts
- Take to 2 tablespoons ☆Brandy (optional)
- Get Butter
- Prepare Sugar (or dark brown sugar)
- Make ready ★Cake flour
- Prepare ★Baking powder
- Make ready Eggs (large)
- Prepare ▲Brandy
- Prepare ▲Chestnut syrup (or water if you don't have any)
- Prepare Sliced almonds (optional)
Tips + Tricks and Troubleshooting guide. Grill the pound cake slices (especially if you have stale pound cake), and serve them warm with grilled fruits and ice cream. Cut the cake into cubes and add them. I love making this pound cake recipe on the weekends because it's great for brunch or to serve with coffee when you're having friends and family over.
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 ☆ brandy and mix together. If you don't have brandy 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.
A splash of rum combined with lightly sweet chestnut flour makes a fluffy, sophisticated dessert. Cakes made in mini spring form pans will be ready sooner than a cake baked in a single loaf pan. The cakes are done when the edges turn golden brown and a toothpick in the center. The Round Cake Pan Conversion Formula in Centimeters and Inches. Like I said: with this formula, you can adjust the original recipe to fit your cake pan of choice.
So that is going to wrap it up with this exceptional food 18 cm pound cake (with candied chestnuts) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
