This Chestnut Almond Cake is a nutty, subtly sweet delight featuring the earthy flavors of chestnut puree and the rich aroma of toasted almonds. With a soft, moist crumb and a hint of vanilla or rum, this elegant cake is perfect for fall and winter, often topped with a light dusting of powdered sugar or a swirl of chestnut cream.

Prep

2 hrs 30 mins

Bake

40 mins

Total

3 hrs 10 mins

Yield

7 inch cake

Ingredients

Chestnut Almond Cake
• RedMan Almond Ground | 1207 | 90 gm
• RedMan Caster Sugar | 1416 | 50 gm
• RedMan Egg | 12088 | 3 nos
• RedMan Hong Kong Flour | 1209 | 95 gm
• RedMan Unsalted Butter, melted | 68328 | 150 gm
• RedMan Baking Powder | 62712 | 1 tsp
• RedMan Ground Almond | 66396 | 80 gm
• Cake Crumb | - | 150 gm
• RedMan Egg Yolk | 12088 | 2 nos
• RedMan Honey | 56144 | 30 gm

Instructions

**Method**
1. Mix sugar, honey, almond ground (90g), eggs, and egg yolks to a creamy texture.
2. Add in the cake crumb and mix well.
3. Add in the flour, baking powder, and almond ground (80g) and mix well.
4. Lastly, add in the butter and mix well.
5. Add in the chopped chestnut and mix well.
6. Brush the baking tin with oil and sprinkle with almond flakes.
7. Pour the mixture into the tin and bake at 180°C for 30-40 minutes.
8. Take out and overturn the cake, letting it cool down before serving.