Elegant Chestnut Matcha Pound Cake
Chestnut Matcha Pound Cake: A Harmony of Sweet Chestnuts and Rich Matcha
Introducing an exquisite pound cake where the subtle sweetness of chestnuts harmonizes with the deep flavor of matcha. It boasts a delightful texture, slightly chewy on the outside and wonderfully moist within, sure to captivate anyone. While it uses cocoa butter, an ingredient not commonly found in everyday baking, it’s readily available at specialty baking supply stores without being overly expensive and significantly enhances the cake’s sophisticated flavor. Perfect for special occasions or as a gift for loved ones, let’s bake this elegant Chestnut Matcha Pound Cake!
Preparation
- Chestnut-shaped molds, approximately 8
Chestnut Matcha Batter
- 54g unsalted butter, room temperature
- 20g chestnut paste
- 27g powdered sugar
- 54g almond flour
- 20g egg yolk
- 23g milk
- 27g cake flour
- 5g matcha powder
- 1/3 tsp baking powder
- 30g egg white
- 10g granulated sugar
- 8 whole cooked chestnuts
Syrup
- 10g granulated sugar
- 20g hot water
Matcha Glaze
- 200g white chocolate
- 4g matcha powder
- 13g grapeseed oil
- 27g cocoa butter
- 54g unsalted butter, room temperature
- 20g chestnut paste
- 27g powdered sugar
- 54g almond flour
- 20g egg yolk
- 23g milk
- 27g cake flour
- 5g matcha powder
- 1/3 tsp baking powder
- 30g egg white
- 10g granulated sugar
- 8 whole cooked chestnuts
Syrup
- 10g granulated sugar
- 20g hot water
Matcha Glaze
- 200g white chocolate
- 4g matcha powder
- 13g grapeseed oil
- 27g cocoa butter
- 200g white chocolate
- 4g matcha powder
- 13g grapeseed oil
- 27g cocoa butter
Cooking Instructions
Step 1
First, generously grease the inside of your chestnut-shaped molds with a little extra butter (not listed in ingredients) at room temperature. Thorough greasing helps the cake release easily.
Step 2
Prepare the syrup and let it cool. In a small bowl, combine 20g of hot water and 10g of granulated sugar. Stir until the sugar is completely dissolved. If you have dark rum, you can add a splash for extra depth of flavor. Let it cool completely before use.
Step 3
In a mixing bowl, cream together the room-temperature butter and chestnut paste until smooth. Add the powdered sugar and mix until well combined and smooth, ensuring no lumps remain. Make sure your butter isn’t too cold for this step.
Step 4
Sift the almond flour into the bowl and mix thoroughly with a hand mixer until fully incorporated into the butter mixture.
Step 5
Add the egg yolk and mix well until fully combined.
Step 6
Gradually add the milk, a little at a time, mixing well after each addition to prevent the batter from separating. Mixing thoroughly is key here.
Step 7
Using the hand mixer, whip the batter until it becomes uniformly smooth and creamy. This should take about 1-2 minutes. It should have a flowing consistency.
Step 8
In a separate clean bowl, lightly whip the cold egg white until frothy. Once bubbles start to form and the bottom is no longer visible, gradually add the 10g of granulated sugar in 2-3 additions, whipping continuously. Aim for a soft meringue with slightly bent peaks – avoid over-whipping, as this can cause the meringue to become dry and separate.
Step 9
Gently fold about half of the meringue into the chestnut matcha batter. Use a spatula and a light hand to incorporate the meringue without deflating it too much. Be careful not to overmix at this stage.
Step 10
Sift the matcha powder, cake flour, and baking powder together over the batter. Gently fold these dry ingredients into the batter using a spatula, mixing just until no dry streaks remain. Overmixing can make the cake tough.
Step 11
Add the remaining meringue to the batter and,
Step 12
Continue to fold gently using large, sweeping motions, scraping the sides and bottom of the bowl. The goal is to incorporate the meringue while preserving the batter’s volume. Stop mixing as soon as everything is evenly combined.
Step 13
Transfer the finished batter into a piping bag for easier and cleaner filling of the molds.
Step 14
Fill each chestnut mold about halfway with the batter. Press one whole cooked chestnut into the center of the batter in each mold.
Step 15
Gently cover the chestnut with the remaining batter. Tap the filled molds lightly on the counter to settle the batter and remove any air pockets, and to create a relatively flat top surface.
Step 16
Bake in a preheated oven at 200°C (400°F) for approximately 18-20 minutes, after reducing the temperature to 180°C (350°F). To check for doneness, insert a skewer into the center of a cake; it should come out clean. Baking times may vary depending on your oven.
Step 17
Immediately after removing the cakes from the oven and while they are still warm, brush the prepared syrup all over the top and sides of the cakes, avoiding the very bottom. This syrup soak helps keep the cakes moist.
Step 18
Now, let’s make the matcha glaze. Place the white chocolate in a microwave-safe bowl. Melt it in the microwave in 20-30 second intervals, stirring well after each interval, until completely smooth. Be careful not to overheat and burn the chocolate.
Step 19
Add the matcha powder to the melted white chocolate and mix thoroughly until smooth and lump-free. Ensure it’s evenly incorporated.
Step 20
Stir in the grapeseed oil until the glaze is smooth and glossy.
Step 21
Melt the cocoa butter completely using the microwave. Cocoa butter melts easily at lower temperatures, so watch it carefully to prevent burning.
Step 22
Add the melted cocoa butter to the matcha glaze mixture and stir until everything is smooth, well combined, and has a beautiful sheen. The cocoa butter adds a lovely smoothness and shine to the glaze.
Step 23
The freshly made matcha glaze will still be warm.
Step 24
Allow the matcha glaze to cool slightly to around 30-32°C (86-90°F). If it’s too hot, it might melt the syrup on the cake; if it’s too cool, it might harden too quickly.
Step 25
Pour the cooled matcha glaze over the chestnut matcha cakes, ensuring they are fully coated. Let the glaze drip down the sides for a complete finish.
Step 26
Once glazed, place the cakes in a cool place (refrigerator) until the glaze is completely set. Your delicious Chestnut Matcha Pound Cakes are now ready to be enjoyed! Savor the sweet and fragrant flavors.
