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Flambéed Chestnut Cake with Frangelico

 

Flambéed Chestnut Cake with Frangelico

This is a true celebration cake. Made with whole peeled and cooked chestnuts from Clément Faugier in France, it has a chewy dense crust that holds it shape well when baked in a Bundt tin and absorbs the nutty flavours of Frangelico so effortlessly when flambéed at the table.
Course Dessert
Cuisine French

Equipment

  • Bundt Tin, approx 15 x 20cm in diameter
  • 1-2 tbsp French cultured butter to prepare bundt tin
  • 2 tbsp self raising flour "
  • 2 tbsp white sugar "

Ingredients
  

Chestnut Cake

  • 250g French cultured butter, melted Lescure or Le Conquerant selected by Will Studd
  • 2.5 cups self raising flour
  • 2 cups white sugar
  • 6 Kangaroo Island eggs medium size
  • 2 tbsp Nielsen Massey Vanilla Paste
  • 2 tbsp Meander Valley Dairy Crème Fraiche 
  • 240g Clément Faugier Whole, Peeled and Cooked Chestnuts

To serve

  • 1/2 cup to 1 cup Frangelico to soak the cake and flambé 
  • Meander Valley Dairy Double Cream

Instructions
 

  • You can find Clement Faugier Whole Peeled Chestnuts at any SIMON JOHNSON store. We used the mix & melt method for our cake.
    You will need additional butter, sugar & flour to grease your bundt tin.
  • Prepare Bundt Tin -
    Grease Bundt tin with a the stick of French cultured butter, using a generous amount to smear in the crevices and sides of the tin. Dust sparingly with flour and white sugar and shake off excess, set aside.
  • Preheat over to 190C. Melt remaining butter in a heat proof bowl until it’s fully melted, set aside.
  • Mix flour and sugar in a large mixing bowl. Add melted butter gradually to the flour, a little at a time and stir in crème fraiche.
  • Whisk eggs with vanilla paste in a small bowl, gradually add to the butter and flour mixture. Stir to combine - a thick cake batter should have formed, it will be quite dense.
  • Carefully pour half of the cake batter into the prepared Bundt tin. Give the tin a few sharp taps on the bench to distribute the batter. Lay Chestnuts on top of the cake batter and pour remaining cake batter over the top of the chestnuts.
  • Give the tin a few sharp taps on the bench again to redistribute the weight in the tin and bake in the over for 1hr to approximately 1hr +10 mins depending on your oven.
  • After 20 mins - reduce oven heat to 180C. For the last 20-25 mins of. your baking time, reduce heat to 165C for remainder of the bake time. (We did this once the bundt cake) had developed a lot of colour after the first 35 mins.
  • Remove cake from the oven and allow to rest and cool for a minimum of 20 mins. Carefully remove cake from the Bundt tin using the side of a butter knife and place right way up on a plate to serve.

To Serve

  • Pour Frangelico into a heat proof cup or small sauce pan, carefully tip the pan to the side to light a flame over the top of the liquid. Pour flaming liquid over the top of the cake to allow the alcohol to absorb into the cake, before serving with double cream.

Video

Keyword cake, Chestnuts, Flambé, Frangelico

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.