Candied Chestnut Christmas Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pound fresh, in-shell chestnuts1/2 cup sugar 1/2 cup Grand Marnier1 tbsp vanilla3 cups smooth, whole-milk ricotta1 cup mascarpone cheese1/4 cup brown sugar 3 eggs2 tbsp grated orange zest1 tbsp vanilla extract 1 tbsp water1 tbsp cornstarch
Preheat oven to 425 degrees F.
Score the shell of each nut halfway around and spread in a deep roasting pan.
Roast 25 minutes, until tender.
Peel away the shells and the inner skin, chop roughly and set in a deep, heavy-bottomed saucepan.
Add sugar and Grand Marnier.
Bring to a brisk simmer and cook 12-15 minutes, stirring constantly, until very thick. Add 1-2 tbsp of water if required to prevent burning.
Remove from heat and beat in 1 tbsp vanilla, then allow to cool 15 minutes.
Mash the nuts slightly against the side of the pot until they are the consistency of chopped peanuts. Set aside and cool completely.
Preheat oven to 350F. Grease a 10" springform pan and line the bottom with parchment.
In a large bowl, using electric beaters, combine cheeses, brown sugar, eggs and orange zest until fluffy.
Combine vanilla, water and cornstarch in a small dish until smooth, then beat into the cheese mixture.
By hand, using a spatula, slightly fold in the candied chestnuts. Do not mix thoroughly, it should look like a ripple.
Scrape mixture into the pan and smooth the top.
Bake for 45 minutes, then cover the pan with aluminum foil. Bake a further 15 minutes.
Turn off oven, leaving cake inside, and let sit 1 hour.
Remove from oven, run a knife around the edge of the cake, and chill completely before unmoulding.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Score the shell of each nut halfway around and spread in a deep roasting pan.
Roast 25 minutes, until tender.
Peel away the shells and the inner skin, chop roughly and set in a deep, heavy-bottomed saucepan.
Add sugar and Grand Marnier.
Bring to a brisk simmer and cook 12-15 minutes, stirring constantly, until very thick. Add 1-2 tbsp of water if required to prevent burning.
Remove from heat and beat in 1 tbsp vanilla, then allow to cool 15 minutes.
Mash the nuts slightly against the side of the pot until they are the consistency of chopped peanuts. Set aside and cool completely.
Preheat oven to 350F. Grease a 10" springform pan and line the bottom with parchment.
In a large bowl, using electric beaters, combine cheeses, brown sugar, eggs and orange zest until fluffy.
Combine vanilla, water and cornstarch in a small dish until smooth, then beat into the cheese mixture.
By hand, using a spatula, slightly fold in the candied chestnuts. Do not mix thoroughly, it should look like a ripple.
Scrape mixture into the pan and smooth the top.
Bake for 45 minutes, then cover the pan with aluminum foil. Bake a further 15 minutes.
Turn off oven, leaving cake inside, and let sit 1 hour.
Remove from oven, run a knife around the edge of the cake, and chill completely before unmoulding.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 253.1
- Total Fat: 13.7 g
- Cholesterol: 77.4 mg
- Sodium: 67.7 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.0 g
- Protein: 7.9 g
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