Marron Cake

Looking for the perfect way to elevate your breakfast and teatime experience? Look no further than my exquisite Marron Cake. This indulgent treat will take your continental breakfast buffet to new heights with its elegant presentation and incredible flavors. Imagine waking up to the aroma of freshly baked Marron Cake wafting through your kitchen. The Marron Cake is a true masterpiece, showcasing the rich and nutty flavors of chestnuts. Every bite is a harmonious blend of light and moist cake, luscious chestnut cream, and a hint of rum. It's a symphony of flavors that will leave your taste buds singing with delight. To create this culinary masterpiece, I start with the finest quality chestnuts. These gems add a delightful creaminess and earthy flavor to the cake. Pair that with the subtle sweetness of the rum-infused cream, and you have a dessert that is simply irresistible.

Marron Cake

Course: baking

Cuisine: French

Keyword: confit chestnuts, pound cake

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings:

Calories: 410kcal

Cost: $16

Right out of the chestnut tree

Print Recipe

Equipment

1 Stand mixer
1 Whisk
2 Baking trays
2 Pastry bowls
1 Rubber spatula
1 Cooling rack
1 Pound cake pan 10X4X3-inch/25X10X7.5cm

Ingredients

Marron Cake Batter

180 g Softened butter
225 g Chestnut cream at room temp
40 g Raw sugar
150 g Eggs, at room temp
100 g Pastry or all-purpose flour, sifted
50 g Chestnut flour
8 g Baking powder
2 g Fleur de sel or kosher salt
50 g Poached or candied orange or lemon peel, diced
125 g Candied chestnuts or confit in syrup
125 g Cooked chestnuts

Glaze 1

300 g Lemon glaze

Glaze 2

300 g Chocolate glaze

Topping

100 g Marron glacé
30 g Crushed and toasted hazelnuts

Instructions

Marron Cake Batter

Butter and flour cake pan. Rinse chestnuts in syrup and pat dry. Reserve chestnuts in syrup, cooked chestnuts and diced candied or poached orange peel in the same container. Meanwhile, combine and sift together dry ingredients: flour, chestnut flour and baking powder. In the stand mixer fitted with the paddle attachment, gather the softened butter along with chestnut cream, sugar and salt. Beat on medium-high speed until smooth. Add room temp eggs gradually and continue mixing until light and fluffy. Turn off mixer, clean paddle and scrape down sides of the bowl. Add the sifted powders and mix on low until homogenized. Then add chestnuts and confit orange peel, and mix until just combined. Fill up prepared cake pan and bake.

Baking

Preheat fan oven to 330ºF/160ºC. Bake marron cake for an hour. It is done when a metal knife inserted in the center comes out clean.Remove cake from the oven and drizzle some dark rum or whisky if desired. Let sit for 30 minutes or so, and carefully de-mold. The warm cake could also be moisturized with a rum/whisky or vanilla flavored simple syrup. I figured that the cake is moist enough and may not need extra sugar – up to you!

Lemon Glaze Finish

Glaze cake while still warm. Top with toasted and crushed hazelnuts and put in the oven for 2 mins to set. Decorate with pieces of marron glacé and let cool completely before eating.

Chocolate Glaze Finish

Chill cake overnight before glazing it with chocolate. Melt chocolate over a bain-marie – do not overheat. Remove from the heat add the oil and crushed hazelnuts. Glaze cake and top with maroon glacé before chocolate sets.
Enjoy that beauty!