This Christmas cake is full of nutty, earth flavors! A small piece of this cake is perfect with a cup of strong espresso. So let’s get cooking!
For the cake
160 g butter, softened
100 g icing sugar
50 g granulated sugar
150 self-rising flour
For the filling
90 g chestnuts, boiled, chopped, soaked in black rum
2-3 tbsp hazelnuts, toasted, coarsely chopped
40 g chocolate, chopped
3 candied chestnuts, chopped
For the glaze
150 g white chocolate
100 ml single cream
candied chestnuts soaked in black rum
toasted hazelnuts, chopped
Cake: Preheat oven at 160oC. Mix flour with chestnuts, hazelnuts and candied chestnuts.
Use your stand mixer and beat butter and all sugar for 3-4 minutes in medium speed. Add eggs in portions and beat until mixture is white and fluffy. Stop the mixer and stir in flour with a spatula until incorporated.
Butter a loaf tin and transfer cake mix pushing chocolate pieces in the batter. Bake for 50 minutes or so. Let cook in the tin for a few minutes and cool completely on a wire rack.
Glaze: In a small pan heat single cream and put white chocolate in an oven-proof bowl. When hot but not bubbly pour cream on chocolate pieces, stirring with a spatula until it melts. Let cool for a while and put in the fridge until thick but spreadable.
Fluff up the glaze with an egg-beater and drizzle the cake. Sprinkle with some toasted hazelnuts and candied chestnuts soaked in rum.
Photo Vangelis Paterakis – Food styling Antonia Kati
Και η ελληνική συνταγή: Κέικ με κάστανα και γλάσο λευκής σοκολάτας