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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking