Easy Chestnut Pound Cake for Autumn

1. 1

   I will use this pancake mix which is a good offer.

2. 2

   200 g x 4 packages are inside.

3. 3

   Bring the margarine to room temperature.

4. 4

   Add granulated sugar to it and mix.

5. 5

   At this time of the year, I heated up the margarine in a microwave for about 30 seconds to make the margarine soft.

6. 6

   Add beaten egg to it, in 3 little batches , and mix well everytime you add the egg.

7. 7

   Change the whisk into a rubber spatula.

8. 8

   Add the pancake mix and mix well.

9. 9

   Add syrup from chestnuts simmered in inner skins or candied chestnuts if you have some and mix well.

10. 10

    Spread the dough flatly on the bottom of the pound cake pan.

11. 11

    This is a 100 yen shop pound cake pan.

12. 12

    ( I think it is made of stainless steel ).

13. 13

    Even if you get 2, it is 200 yen.

14. 14

    Line the chestnuts simmered in inner skins.

15. 15

    I line them tightly without space beside one another.

16. 16

    For 1 pound cake pan, 15 chestnuts fit.

17. 17

    Cover the chestnut with the dough and tap the cake pan lightly to eliminate air pockets.

18. 18

    Bake for about 50 to 55 minutes in a 180F preheated oven.

19. 19

    Take it out of the oven once after 15 minutes and make a cut in the middle.

20. 20

    It will have a nice brown color when you bake it for about 30 minutes but it will burn if you bake it longer.

21. 21

    So I took it out once and covered it with an aluminium foil.

22. 22

    Poke a skewer in to check if it is ready.

23. 23

    Two pound cake pans were ready in 55 minutes.

24. 24

    Here is how it looks like when it is cut.

25. 25

    I put the whole chestnuts without cutting but you can also cut them into small pieces and add it.

* Per serving · 4 servings · Values may vary.