It is autumn, the mornings are nippy, the days still a bit warm. Chestnuts are in season. (this photo is of Haze no kanroni (candied Japanese chestnuts) chestnuts that are in a cooked in a sweet syrup.)I had been wanting to try this recipe as soon as I saw it in the cookbook and finally got around to doing so.
It was quite easy putting the batter together, I would say that the hardest part was greasing the tin....okay and maybe washing it too.
It went into the oven and baked....for 50 minutes. Half-way through I covered it with a piece of foil because I didn't want it to get darker than it was."Ting!" It was time for it to come out.
I waited for 5 minutes (the recipe didn't advise how long to wait before taking it out of the tin), but had a hard time getting the cake out of the tin.
Finally, "Kerplop!" It came out....half of it did anyway. (after surfing the net, I found a recipe that said to wait 1 hour before taking it out of the tin...guess I'll have to wait longer next time.)
Even though it didn't look too nice, the outside had a crust like the tops of muffins have. The inside was moist with chestnuts in every bite. This cake was perfect with a strong cup of coffee.Cake anyone?
