Monday, March 7, 2011

Chestnut pound cake

Chesnut pound cake

A very dear friend of mine got me a package of chestnut flour as a gift – yes, we’re the kind of people who love giving/getting food as gifts. :)

I have never seen that flour around here, and the minute she gave me the package she said: “make Alice Medrich’s chestnut pound cake as soon as you can”. I did as I was told – four times already, to be honest – and I’m forever in debt with my friend: this is one of the best cakes I have ever had. EVER.

Chestnut pound cake
from Pure Dessert

1 ¾ cup + 1 tablespoon (255g) all purpose flour
1 cup (126g/4½oz) chestnut flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 cup (226g/2 sticks) unsalted butter, softened
2 cups (400g) caster sugar
2/3 cup (160ml) buttermilk
1/3 cup (80ml) dark rum

Preheat the oven to 180°C/350°F; butter two 5-cup capacity loaf pans, line with baking paper and butter the paper as well.
Sift together three times the all purpose flour, chestnut flour, baking powder, baking soda and salt together into a medium bowl. In a small bowl, whisk the eggs lightly with a fork.
In the large bowl of a mixer, beat butter until creamy. Add the sugar in a steady stream and beat until light and fluffy. Beating constantly, add the eggs gradually to the mixture.
Stop the mixer, add 1/3 of the flour mixture, beat on low speed until flour is absorbed. Stop the mixer; add half the buttermilk and half of the rum. Repeat with half of the flour mixture, then all the buttermilk and rum. Scrape the sides of the bowl, add the remaining flour, beat until absorbed. Scrape batter to pan and bake until risen and golden and a toothpick inserted in the center of the cake comes out clean (50-55 minutes).
Remove from oven, set over a wire rack and cool in the pan for 20 minutes. Carefully unmold and let cool completely over the rack.
Can be frozen for up to 3 months (wrapped airtight).

Serves 16

18 comments:

Pam said...

Now, I must search for chestnut flour. Or find better friends.

Lora said...

This looks simply wonderful. Now off to find that chestnut flour...

Nina said...

Patricia, I *love* poundcakes and yours looks perfect and delicious-am going to have to make this one. Hope I can get my hands on some chestnut flour! So happy you posted this! Have a great week!

Just Cake Girl said...

Yummy

Jennifurla said...

gorgeous, love the texture and color.

Priya said...

Cake looks absolutely marvellous..

carlysulli said...

Looks scrumptious! I'll have to track down some chestnut flour so I can give this recipe a try!

megi said...

I love using chestnut flour but never tried it in a pound cake, I am bookmarking your recipe to try it soon. The cake looks gorgeous!

Mel said...

Can the buttermilk be substituted with normal milk?

ChichaJo said...

This sounds wonderful Patricia...I need to explore different flours more!

Emily said...

This looks sooo good! I haven't had chestnuts in ages. I love receiving food gifts too. :)

Karen said...

I've always wondered how chestnut flour would taste in baked goods, because I've seen a bunch of recipes for it. Glad to find out it's so delicious! Now I really need to hunt some down. This cake sounds heavenly, especially with the rum in it. :-)

Sylvie @ Gourmande in the Kitchen said...

I love pound cakes and I love Alice Medrich so I have a feeling that this recipe is going to be right up my alley. I've always been curious to bake with chestnut flour, does it impart much chestnut flavor into the cake?

susan said...

Chestnut flour? I have most flours, both gluten free and those with gluten. But Chesnut Flour, Patricia, is one that I cannot say rest in the bottom drawer of my fridge. If you say I need to make this, then I need to make this! x

Xiaolu @ 6 Bittersweets said...

Oh my! I can already imagine how good this taste. Now just to get my hands on some chestnut flour...

Patricia Scarpin said...

Pam, you made me laugh out loud, sweetie!
xx

Lora, thank you for stopping by!

Nina, I love pound cakes, too! Totally addicted to them! :D
Thank you, dearie! xx

Just Cake Girl, thank you!

Jennifurla, thank you!

Priya, thank you!

Carly, thank you for stopping by!

Megi, you should definitely try it - I am sure you'll love it!
Thank you for stopping by!

Mel, place 1 tablespoon lemon juice in a 240ml cup and complete it with milk. Wait 10 minutes then use it to replace the buttermilk.

Joey, you will like it, I am sure, sweetie! xx

Emily, food gifts are the best! :D
Thank you, sweetie

Karen, the rum really adds a nice touch - I highly recommend it!

Sylvie, Alice Medrich has fabulous recipes, indeed! The flavor is imparted in the cake, but not overpowering so, really good! :D

Susan, this one is a keeper! I am sure you'll love it, sweetie!
xoxo

Xiaolu, I am sure you'll love this recipe, sweetie!
x

Bakelady said...

I love the sound of this, I have not yet come across chestnut flour, but think I will be scouring the shops for it.

Elaine said...

I am totally convinced that I need to find some chestnut flour. Your pound cake looks fabulous!

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