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chestnut cake Nowadays, chestnuts are more likely to find their way into my risottos or pastas, or sautéed with vegetables like Brussels sprouts… but the little girl in me is never entirely satisfied with savory pleasures! So I turned to chestnut flour* to create a cake that would capture the essence of those beloved childhood treats. Slightly sweet, light and a little spongy, the cake is actually quite refined. Paired with pan-roasted Bartlett pears and chestnut honey syrup, this chestnut cake is good enough to be served at a special dinner. * Chestnut flour can be found in
Italian specialty shops, or online at www.chestnutsonline.com. |
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Chestnut Cake
Pan-Roasted Pears and Chestnut Honey Syrup makes 1 medium cake (8 servings) |
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For the pan-roasted pears For the chestnut honey syrup Preheat oven to 350°F. Step 1: In a small bowl, combine the chestnut flour, baking powder and salt. Set aside. Step 2: In a large bowl place the eggs. With an electric
mixer, using the whisk attachments, whip at high speed until soft
peaks form. Add the sugar gradually, until well incorporated. Then
add the vanilla and continue whisking for another 30 seconds. Step 3: With a wooden spoon, fold the flour mixture into the egg mixture until just incorporated. Then fold in the butter. Do not overmix or the cake will not rise. Step 4: Pour mixture into the prepared pan and bake for to 18 to 20 minutes until just golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool in its mold to room temperature before serving. Step 5: When ready to assemble the dessert, heat a non-stick frying pan over medium-high heat. Add the butter. Once melted, add the pear slices and sauté for 3 to 4 minutes until golden. Reduce heat to medium, sprinkle the pear slices with the sugar and flip them, being careful not to break them. Continue to sauté for 3 to 4 minutes until golden. Remove pear slices from pan and set aside. Step 6: Return the pan just used for sautéing the pears to the stove, and heat over medium heat. Add the honey and lemon juice and turn off the heat. Stir until the honey become liquid-y (about 5 seconds) and set aside. Step 7: To serve, place a slice of cake in the center of a dessert plate. Place a few warm pear slices next to it. Drizzle with the chestnut honey syrup. Garnish with an herb sprig, dust with powdered sugar and serve immediately. cook's note: The cake can be made up
to 2 days ahead and kept at room temperature, in a cool place. The
pears and syrup should be made right before serving. |
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When
I was a child, my favorite treat was marrons glacés, a French
specialty of sweetened, whole chestnuts. I was known to be able
to eat half a box in just a few minutes! These exquisite confections
were very expensive, so I usually got them as a gift for my birthday
or at Christmastime. My adult taste buds are thankfully less prone
to intensely sweet desserts, but I still love the oddly delicious
flavor of chestnuts. 
