Pound Cake With Plenty of Chestnuts – a delicious recipe with flour, flour, Baking powder, Butter, Sugar, Egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
=Prep= Bring the batter and egg yolks to room temperature.
2
Beat the egg yolks.
3
Sift the ingredients.
4
Crush the chestnuts into suitable size.
5
Cream the batter until it becomes white.
6
Add sugar, and mix.
7
Add beaten egg yolks into 2 ~ 3 batches, and mix each time.
8
Add vanilla oil and candied chestnuts syrup.
9
Add sifted ingredients in 3 batches, and fold in.
10
Mix crushed chestnuts.
11
Line a mold with parchment paper or grease with butter.
12
Then pour in the batter.
13
Bake in the oven at 180C (350F) for 45 ~ 50 minutes.
14
Check with a skewer and when it comes out clean, it's done.
15
Let it cool, cover with plastic wrap, and chill in the fridge.
16
Let it sit overnight, then enjoy.
1076
kcal
Calories
32
g
Fat
68
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 100 grams Cake flour, 30 grams Almond flour, 1 tsp Baking powder, 100 grams Butter, and more.
Yes, Pound Cake With Plenty of Chestnuts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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