Japanese Chestnut Pound Cake

Moist, fluffy and delicately delicious

Cooking time

20min+

Calories

204kcal

Sodium

157mg

Nutrition facts are for one serving.
Makes one 8 cm x 15 cm (3 in. x 6 in.) pound cake.
Time to bake and cool is not included in the cooking time.

Ingredients(Servings: 8)

Directions

Grease a pound cake pan with butter (extra) and lightly dust with flour (extra).
Mix together and sift ingredients from (A) into a bowl.
Cut the chestnuts into 5 to 6 mm (0.3 in.) chunks.
In a bowl, whip the butter until soft. Add in the sugar and continue whipping until the mixture is creamy.
Beat then add the eggs to (4) and mix until smooth. Add in the soy sauce as well.
Using a rubber spatula, stir in the dry ingredients from (2). Gently combine (3) into the mixture.
Pour the mixture into the cake pan from (1), bake for 40 to 45 minutes at 170 C (340 F). Remove from the oven, allow to cool, then slice up and savor.

Cooking Basics

Chestnuts - peeling the shell and skin

Wash the chestnuts quickly and soak in lukewarm water for about 30 minutes. Cut off a small portion of the bottom part and from here peel off the shell and thin inner skin.

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