The Caterer

Chestnut and Rum Cake

12 December 2006
Chestnut and Rum Cake

(Makes five tins)

500g ground almonds
150g ground hazelnuts
450g icing sugar
650g whole eggs
60g soft flour
135g corn flour
7.5g baking powder
2g ground star anise
450g unsalted butter, melted
50g rum
550g marrons glacés

Mix together the ground almonds and hazelnuts, icing sugar and whole eggs. Beat for 10 minutes. Sieve together the flour, corn flour, baking powder and ground star anise. Gradually add dry ingredients to egg mixuture. Add melted butter and rum.

Fold in the marrons glacés. Pour into the cake tins and bake at 160ºC for 30-40 minutes.

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