Cranberry Chestnut Cake Recipe

Ingredients

CHESTNUT PASTE:

• 1 1/4 cup chopped chestnuts
• 1/3 cup white granulated sugar
• 2 tablespoons water
• 1 tablespoon olive oil

CRANBERRY FROSTING:

• 4 ounces cranberries
• 2 tablespoons brown sugar
• Pinch of salt
• 2 cups unsalted butter at room temperature
• 4 1/2 cups powdered sugar sifted
• 2 to 3 tablespoons cranberry puree

CHESTNUT CAKE:

• 2 1/2 cups cake flour sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 1/2 cups white granulated sugar
• 4 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup homemade chestnut paste see notes below

FOR GARNISH:

• 2 to 3 cranberries sliced
• 2 sprigs of fresh rosemary
• 1 teaspoon powdered sugar

Instructions

TO MAKE THE CHESTNUT PASTE:

1. Add the chestnuts to a high-powered blender or food processor. Pulse the mixture until it resembles a paste. Place in a small bowl. Combine the water and sugar in a small saucepan. Cook until the temperature hits 220 degrees and the liquid is bubbling. Immediately pour over the chestnut mixture and stir to combine. Pulse the mixture in a blender or food processor. Pour the oil into the machine while it is running. Blend for about 2 minutes, or until it resembles soft peanut butter. It should be quite soft at this time. Take 1/2 cup and put the remainder in the refrigerator. Remove from the equation.

TO MAKE THE FROSTING:

1. Preheat the oven to 400 degrees. Toss the cranberries, sugar, and salt in a small baking dish. Roast the cranberries for 15 minutes, or until they are shriveled. Allow 5 minutes for the mixture to cool somewhat. In a blender, purée the cranberries, juices, and 1/4 cup water until totally smooth. Pour into a small dish through a sieve. You should have roughly 3 to 4 tablespoons of puree at the end. Add the butter and powdered sugar to the bowl of a stand-up mixer fitted with the paddle attachment and beat until barely incorporated. Combine the cranberry puree with the remaining ingredients and stir well. Before usage, refrigerate for 5 to 10 minutes in the refrigerator.

TO MAKE THE CAKE:

1. Preheat the oven to 350 degrees Fahrenheit. Two 8×3-inch cake pans should be butter and floured. A circle of parchment should be used to line the bottoms. Remove from the equation.
2. Whisk together the flour, baking powder, and salt in a medium mixing basin. In the bowl of a stand-up mixer, beat together the butter and sugar for about 2 minutes, or until light and fluffy. Crack in one egg at a time, waiting until the one before it has blended before adding the next. After that, add the vanilla essence and the chestnut paste that was set aside. Reduce the mixer’s speed to low and alternate between adding the buttermilk and flour mixture in small batches.
3. Divide the cake batter into the pans and level out the tops with a spatula (the batter will be thick and may require some assistance flattening out). Bake for 35 to 40 minutes, or until a skewer inserted in the middle comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning them onto a wire rack to cool entirely.
4. Place the first layer of cake on a cake board or a cake stand to assemble. Smooth about 1/4 cup of frosting over the top of the cake layer, pushing it out to the sides. Add a second layer on top of that, and then another 1/4 cup on top of that. (These figures are approximations.) Smooth out the top of the cake and add a thin layer all the way around the sides. Place in the freezer for about 5 to 7 minutes to cool. The crumb coat is what it’s called. On the exterior, apply a second, uniform coating. To achieve an over under, over under effect, I used a little star-tip. I sprinkled powdered sugar on top then topped it with cut cranberries and rosemary. Cut and serve!

Notes

• This may easily be made with almond paste or store-bought pistachio paste. You could even leave out the paste entirely and still have a lovely cake.
• This frosting creates a LOT of frosting. I prepared a double batch since I wanted to go all out with the outer decorations. If you’re not going to do anything crazy with the icing, half it will enough.

Source: A Cozy Kitchen

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