Honey and Chestnut Cake

A traditional Italian-style chestnut cake made with honey, fennel seeds, and pine nuts, finished with a sweet honey glaze.

Baking Vegetarian Italian Dessert Honey Chestnuts

Estimated Nutrition

Calories

556.6

kcal / serving

4452.8 kcal total

Carbs

68.3g

per serving

546.5 g total

Fat

29.8g

per serving

238.1 g total

Protein

7.8g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Light Brown Sugar

tsp

Baking Powder

Dairy

225

Butter

Cubed, plus extra for greasing

piece

Egg

Free-range

piece

Thick Cream

To serve

GrainsCereals

300

Tipo 00 Flour

NutsSeeds

tsp

Fennel Seed

tbsp

Chestnut

Cooked and chopped

tbsp

Pine Nut

tsp

Flaky Sea Salt

Other

250

Honey

Plus extra to glaze

Method

Brush the top of the cake with two tablespoons of warmed honey.

Preheat the oven to 160°C and line a 20cm or 23cm springform cake tin.

Cool in the tin for five minutes before transferring to a wire rack.

Bake for 45 to 60 minutes until a skewer comes out clean.

Pour batter into the tin and top with remaining chestnuts, pine nuts, and salt.

Incorporate fennel seeds and four tablespoons of chopped chestnuts into the batter.

Sift flour and baking powder into a bowl and stir in the honey mixture.

Cool the mixture for 20 minutes before stirring in the beaten eggs.

Melt butter, honey, and sugar in a saucepan and simmer for one minute.