An Autumnful of Chestnuts: Cake&Bake Show Exhibition Piece, Chestnut Three Ways, In Honour of Foraging

“The ultimate victory in competition is derived from the inner satisfaction of knowing that you have done your best and that you have gotten the most out of what you had to give.” Howard Cosell

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Chestnut Sponge Piecaken
120g sugar
4 eggs
200g sour cream
cinnamon
125g) chestnut flour
1 1/2 tsps baking powder
pinch of salt
Grease  and flour a 20 cm cake tin and preheat the oven to 170°C. Separate the eggs, and whisk the egg yolks and sugar until thick and creamy. Stir in the sour cream. Then sift in the flour, salt and baking powder, and fold in carefully with a large metal spoon. Wash whisk blades and whisk the egg whites in a clean bowl until they form stiff peaks. Fold into the batter very gently. Pour half of the batter into cake tin, place a small (already baked) pie in the middle, pour the remaining batter on the top, so it covers the pie and bake for 40-45 minutes. Remove from tin and leave to cool on a wire rack. Sprinkle with a little icing sugar when completely cool.

“You have competition every day because you set such high standards for yourself that you have to go out every day and live up to that.” Michael Jordan

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Chocolate and Chestnut Cake
200g good quality dark chocolate
6 eggs
Pinch salt
100g butter
60g caster sugar
130 g chestnut meal
Preheat oven to 180° Celsius.Break dark chocolate into pieces and place in a glass bowl. Melt chocolate pieces in the microwave in short bursts stirring until melted. Set aside. Separate the 6 egg whites and yolks. Whisk the egg whites with a pinch of salt until stiff peaks form. In a separate bowl cream together the butter and sugar. Then add melted chocolate and chestnut meal and stir till well combined. Add a small amount of the egg white to the chocolate mixture and mix until combined. Add the remaining egg white mixture to the chocolate mixture and fold through gently until just combined (you don’t want to work the egg white too much or the cake won’t be light and fluffy).Transfer mixture to a lined 20 cm spring-form pan and place in the oven for 40 – 60 minutes (or until an inserted skewer comes out clean). Remove from oven and set aside to cool.
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Creme De Marrons Chestnut Cake
150g Creme de Marrons
110g butter, very soft
2 eggs, beaten
110 g chestnut flour
1 and a half tsp baking powder
4 tbsp milk
Preheat oven to 170 degrees C. Whip the butter and 150 g creme de marrons until you get a beautiful pale and fluffy mixture. Add the eggs a little at a time, until incorporated. Sift in the flour and baking powder, using a large metal spoon to cut and fold the flour in. Add the milk when half of the flour is in. Divide the mixture between the muffin cases and bake for 35-40 mins.
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Chestnut Butter-cream
Mix 115 g unsweetened chestnut puree, 115 g butter, 1 teaspoon vanilla extract and 500 g icing sugar.

“There are two powers in the world; one is the sword and the other is the pen. There is a great competition and rivalry between the two. There is a third power stronger than both, that of the women.” Muhammad Ali Jinnah

2 thoughts on “An Autumnful of Chestnuts: Cake&Bake Show Exhibition Piece, Chestnut Three Ways, In Honour of Foraging

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