• 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.