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Chestnut Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I love the rich chestnutty eggyness of this cake. It's so simple to make and extremely moist so it's a great one to make in advance.

I love the rich chestnutty eggyness of this cake. It's so simple to make and extremely moist so it's a great one to make in advance.

Ingredients

Serves: 8

Metric Cups
  • 500 grams sweetened chestnut puree
  • 100 grams unsalted butter
  • 3 eggs
  • 2 drops vanilla essence
  • 18 ounces sweetened chestnut puree
  • 4 ounces unsalted butter
  • 3 eggs
  • 2 drops vanilla essence

Method

Chestnut Cake is a community recipe submitted by Han71 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 150c.
  • Melt the butter gently with the chestnut puree in a saucepan. When blended, remove from heat and add the eggs one by one, stirring in between and then add the vanilla.
  • Place in a lined and buttered cake tin and bake for approximately 45 minutes.
  • Leave to cool before gently removing from the tin. Serve cold
  • Preheat oven to 150c.
  • Melt the butter gently with the chestnut puree in a saucepan. When blended, remove from heat and add the eggs one by one, stirring in between and then add the vanilla.
  • Place in a lined and buttered cake tin and bake for approximately 45 minutes.
  • Leave to cool before gently removing from the tin. Serve cold
  • Additional Information

    If you really want to be decadent then you can make a chocolate sauce to accompany the cake by melting 150g 70% dark chocolate added to 150ml warm cream and a knob of butter to make the sauce shiny. Serve cold with the cake.

    If you really want to be decadent then you can make a chocolate sauce to accompany the cake by melting 150g 70% dark chocolate added to 150ml warm cream and a knob of butter to make the sauce shiny. Serve cold with the cake.

    Tell us what you think