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1
Line the pound cake mold with kitchen parchment paper.
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2
If you don't have the paper, butter and flour the mold with about 2 teaspoons of butter and 2 teaspoons of cake flour (not listed).
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3
Drain the syrup from the candied chestnuts.
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4
I didn't save some for decorating this time, but just mixed everything into the batter.
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5
Roughly mash the chestnuts with a fork.
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6
Add the brandy and mix together.
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7
If you don't have brandy you can omit.
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8
Beat the eggs.
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9
Sift the ingredients together.
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10
Mix sugar and softened butter together (bring butter to room temperature before you start.
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11
If you are short on time, you can soften in the microwave).
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12
When the sugar and butter are well combined, add the beaten eggs little by little while mixing.
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13
Make sure everything is well blended.
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14
Preheat the oven to 180C/350F.
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15
Add the chestnuts from Step 3 and the sifted ingredients to the sugar-butter-egg mixture from Step 6 using a spatula until it's no longer floury.
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16
Pour the batter from Step 7 into the lined or buttered pound cake mold as evenly as possible.
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17
Bake in the preheated oven.
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18
After about 15-20 minutes, take the cake out from the oven and run a knife through the middle lengthwise.
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19
Leave about a 3 cm gap on either side, and make the cut about 1 cm deep.
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20
Once you've made the cut, return the cake to the oven.
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21
The mold is hot, so use oven mittens so you don't burn yourself.
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22
(The cake bakes for a total of about 45 minutes.)
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23
While the cake is baking, mix the ingredients together.
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24
The cake is done baking.
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25
Baking time will vary depending on your oven, so use the time as reference.
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26
If you stick a skewer into the middle of the cake and nothing is sticking when you pull it out, it's done.
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27
Brush the top of the cake with the syrup while it's still hot, and decorate with sliced almonds if you have them.
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28
When the cake has cooled down enough to a handling temperature, take it out of the mold and leave it to cool on a rack.
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29
Once cooled, slice the cake into your preferred thickness and enjoy!
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30
Done!
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31
The whole cake is 1,756 calories, with 2.6 grams of sodium.
