Candied Chestnut Poundcake

Candied Chestnut Poundcake

This poundcake uses syrup from candied chestnuts for an added flair.

Ingredients: Makes 1 poundcake

70 g
60 g
Syrup from candied chestnuts
2 tablespoons
100 g
Baking powder
2 g
Candied chestnuts
About 10
Syrup from candied chestnuts
For glazing


1. To prep the ingredients, bring the butter and eggs to room temperature, sift together the flour and baking powder, and chop the chestnuts into small pieces.
2. Whip butter to cream-like consistency. Add sugar and mix until it's well blended.
3. Add syrup from the candied chestnuts and mix.
4. Beat an egg in a separate bowl, then mix into the batter, a little at a time.
5. Add dry ingredients and fold in using a rubber spatula.
6. Add the chestnuts, briskly stir, then pour into a poundcake mold.
7. Bake for 30 to 40 minutes in a preheated oven set to 340F/170C. It's ready when a toothpick inserted into the middle comes out clean.
8. Brush on syrup for glazing while it's still hot.

Story Behind this Recipe

I wanted to use up the syrup from my candied chestnuts.