CHESTNUT CAKE WITH HONEY LEMON SYRUP

Not too tricky and the result is instant Christmas :-)

INGREDIENTS

for the syrup:

60g granulated sugar

110 ml water

150g honey

peeled zest from 1 organic lemon

2 tablespoons freshly squeezed lemon juice

for the cake:

225 g unsalted butter

4 eggs

200 g granulated sugar

300 g flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cardamom

1/4 teaspoon cinnamon

500 g chestnut spread, unsweetened, canned

1 teaspoon vanilla extract

350 ml milk

2 tablespoons finely chopped pistachios (optional)

METHOD:

1. Bring all ingredients of the syrup (except the lemon juice) to a boil. Simmer for 5 minutes, then stir in lemon juice, remove from heat, and set aside to cool to room temperature.

2. Melt the butter in a small saucepan over medium heat, stirring regularly. Continue cooking until it turns golden and smells toasty. Remove it from heat, and set it aside.

3. Preheat oven to 180 C.

4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs with the sugar at high speed until whitened and soft peaks form.

5. Mix the milk and the chestnut spread until they combine. 

6. Mix the dry ingredients in a bowl and add to the egg mixture in small portions alternately with the chestnut-milk mixture. Alternate in 4 increments, mixing at low-middle speed. Add the brown butter and vanilla extract and mix until combined. 

7. Spoon the mixture into the mini bundt pan sprayed with cooking oil or grease with butter, filling the bundts about 4/5 full. (I used the NordicWare Heritage Bundtlette pan that has a capacity for 6 mini-bundts, and this recipe made 12. You have to clean it between uses.)

8. Bake at 180C until a toothpick inserted comes out clean, about 25 to 30 minutes (if you're making other shapes/sizes, the cooking time can be different).

9. Remove the pan from the oven and allow to cool for 10 minutes before flipping the cakes onto a wire rack.

10. Place the cakes on parchment paper. Drizzle with the syrup, and allow them to soak for 10 minutes. Allow to cool and drain. Garnish with the chopped pistachios and serve.