Light and fluffy loaf cakes, made with nutty chestnuts, topped with a sticky salted caramel glaze.
The recipe for these cakes came from a new cookbook I got for christmas called Honey & Co; Food from the Middle East. I saw this recipe in the desert section and decided that I just had to make it, as the combination of chestnuts and salted caramel sounded so delicious!
These cakes were as delicious as I expected. The flavours went together beautifully, and the texture of the cakes was beautifully light, so its easy to eat quite a few cakes in one go!
The original recipe used a large cake tin, and poured the caramel sauce over each serving, but I wanted to try out another on of my christmas presents, which was a mini loaf tin. So you could definitely do this recipe as one large cake, and just increase the cooking time to 25-30 minutes.
These cakes were really easy to make, so they would a a great desert to make for a dinner party!
Variations: You could use a chocolate sauce instead of the salted caramel, which would probably be equally as delicious.
Ingredients: Makes 10 Mini Loaves
- 150g chestnut puree
- 2 eggs, separated
- caster sugar
- ground almonds
The Salted Caramel
- double cream
- generous pinch of sea salt
Grease and line your cake tin(s) and preheat the oven to 180C.
Whisk together the egg yolks, chestnut puree, and sugar in a small bowl.
In a separate, clean bowl, which up the egg whites until stiff peaks from.
Fold in the egg yolk mixture to the egg whites, one heaped tbsp at a time until fully combined. Then fold in the ground almonds.
Spoon the mixture into the cake tins until 3/4 full and level off.
Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.
Meanwhile make the salted caramel sauce.
Combine the sugar honey and water in a small pan and cook over a medium heat, until the mixture turns a deep golden brown colour, then pour in the double cream and add the sea salt. mix to combine and leave to cool before using.
Once the cakes are cooked turn onto a wire rack to cool and top with a few tbsp of the sated caramel sauce.
Sprinkle over some more sea salt and serve!