Chestnut Cream Cake with Chocolate Chips

I found this recipe on a wonderfully talented woman's blog: eat, little bird. I love chestnuts and always have them on hand in the freezer to chop into Brussel Sprouts or for stuffing (which I haven't made in years 🤔). But Chestnut Cream? Never heard of it.

Again, as I am finding with Ottolenghi's book "Flavour", sourcing of slightly more obscure ingredients is always hard in SoMd, so thanks to Amazon....

I only made half the recipe as we don't eat large portions. I experimented with half the cake mix in my new mini bundt cake pan from Amazon - totally useless, they all stuck despite buttering the pans. I then turned to my trusty 5" springform pan and voila!

Very tasty and moist. The little failures in the back are still edible! There is no added sugar in the recipe as it all comes from the chestnut cream, oh, except for the icing sugar on top!.

Chestnut Cream Cake