Marron Cake
Course: baking
Cuisine: French
Keyword: confit chestnuts, pound cake
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 25 minutes minutes
Servings: 8
Calories: 410kcal
Cost: $16
Right out of the chestnut tree
Print Recipe
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
Topping
- 100 g Marron glacé
- 30 g Crushed and toasted hazelnuts
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!
Serving: 125g | Calories: 410kcal