Accidental Dessert...

Oh, if only I was one of those super organised, "have their sh*t together", talented and accomplished people who can just throw something together effortlessly and it comes out perfect every time. Unfortunately that's not the case and probably never will be. I regularly misread recipes, directions and timings. What I then do is what I'd call improvising and being creative, Monsieur calls it something else entirely...

Gooey Chestnut Cake

So, bearing my chaotic side in mind, here's what I created on Sunday. Whilst tidying up I found a large tin of just-about-in-date chestnut spread/purée. Naturally, I thought I should do something with it. So, vaguely remembering a recipe for a cake, I set to work. How hard can it be, right? Erm, well, that depends on where your thoughts wander off to whilst reading the amounts chestnut spread in the tin I guess. See, the original recipe called for 500g of it. I, however, put the entire 992g tin in which I suddenly realised just as I was about to put the cake into the oven. So, what to do? Well, I decided to wing it, adjust the oven temperature and the baking time and hope for the best. This was obviously never going to result in a light cake. To be honest, I thought it was going to be a complete disaster, but I hate the idea of throwing away food especially in such quantities. So, keeping my fingers crossed, I carried on, checked it occasionally and took it out of the oven after over an hour of baking. 

Gooey Chestnut Cake

And the result? Well, it was not what I had initially set out to create (a cake), but it actually turned out really good! A total accident, but a very happy one. Imagine a big, gooey chestnut brownie with a slightly crispy crust on the outside, possibly more suitable as a dessert than a cake, but that's absolutely fine. Yes, that's exactly how it came out and it was glorious! Perfect with a cup of tea on a cold autumn afternoon. So, if you want to give my accidental dessert a go, read on as here's my, erm, recipe:

Gooey Chestnut Cake

You will need:

  • 992g sweetened chestnut purée
  • 3 large eggs, separated
  • 80g golden caster sugar
  • 50g plain flour, sifted 
  • 60g soft, unsalted butter
  • 2tsp vanilla extract
  • extra butter to grease your baking tin
  • a pinch of salt
Gooey Chestnut Cake

And here's how it's done:

  • Preheat your oven to 220C and grease a 24cm spring form.
  • Beat the egg yolks, sugar and vanilla extract until light in colour and thickened.
  • Add the chestnut purée and the butter and mix until all combined and smooth.
  • In a separate bowl whisk the egg whites with the pinch of salt until it forms stiff peaks.
  • Add the sifted flour to the chestnut mixture and mix together.
  • Now add the egg whites to the mix and gently fold in until combined.
  • Pour the mix into your baking tin and put into the oven.
  • Leave at 220C for 15 minutes and then turn the temperature down to 175C.
  • Bake for a further 55 minutes.
  • Now take it out of the oven, release the sides from the form and leave to cool for a little while.
  • Serve whilst still warm (though it's also very good cold) with warm vanilla custard.
Gooey Chestnut Cake

Well, this is it. I'd love to know what you think if you try it out. Until next time, find me on  InstagramTwitter and Facebook… xo