Ages ago, I bought some chestnut flour from Mediterranean Wholesalers in Sydney Road, with no clear idea what I was going to do with it. Tuesday with Dorie came to the rescue with this week's recipe, which was chestnut scones, but I noticed that my flour expires in September, so I am going to have to make a bit more than a batch of scones to use it up in time.
Nancy of The Dogs Eat the Crumbs mentioned that she had made a chestnut pound cake, which I thought sounded rather nice. After a quick Google search, I found a recipe for Alice Medrich's Chestnut Pound Cake here.
This is a pearl of a cake. Not only does it contain chestnut flour, but it is also laced with rum. How good does that sound - a rum toddy and hot chestnuts in front of the fire experience in cake form.
I made the cake in a 10 cup bundt tin instead of two x 5 cup loaf tins, and it worked fine on the same cooking time. Here's a peek inside:
The crumb of the cake is moist and dense, and it tastes sensational without any adornment whatsoever. The rum flavour is evident, though not strong.
If you are lucky enough to run across some chestnut flour, do make this cake - it tastes wonderful, and is so easy to make, giving it top marks in my books.