A unique Swiss winter cake with creamy chestnut purée, aromatic forest honey and fresh rosemary. The velvety texture and harmonious blend of sweet chestnuts with herbal rosemary makes this cake a special winter treat. Perfect with hot tea or mulled wine.
Instructions
Score chestnuts with a cross and cook in boiling water for 20 minutes. Peel while still hot and pass through a fine food mill or process in a blender until smooth. The purée should be creamy and lump-free.
Cream butter with honey until light and fluffy. Beat in eggs one at a time. Fold in chestnut purée. Mix flour with baking powder and salt, then fold into chestnut mixture alternately with milk. Gently fold in chopped rosemary.
Butter and flour a 26cm springform pan. Pour in batter and smooth the top. Bake at 170°C (340°F) conventional or 150°C (300°F) fan for 50-55 minutes. Cake is done when a wooden skewer inserted comes out almost clean.
Cool cake completely. Mix icing sugar with lemon juice to make a thick glaze. Pour over cake and garnish with fresh rosemary sprigs. Let set for 2 hours until glaze is firm.
Ingredients
- chestnuts (fresh or vacuum-packed) 400 g
- butter (room temperature) 200 g
- forest honey 150 g
- medium eggs 3 Stück
- plain flour 200 g
- baking powder 1 TL
- whole milk 100 ml
- fresh rosemary (finely chopped) 2 EL
- pinch salt 1 Prise
- icing sugar (for glaze) 50 g
- lemon juice 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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