Chestnut Cake

A community recipe by Han71

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.

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.