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Community Recipe of the Day

Blackberry Glazed Bundt Cake with Roasted Chestnuts

Sahara Bohoskey
Savory and Sweet
website

 

                                                                                                Photo by @devamadeo

When I came across Dev Amadeo’s Chestnut Bundt Cake, I instantly fell in love. Not only are her photos stunning, but chestnuts are an ingredient that is personally so nostalgic. I grew up in Tokyo, where chestnuts are used in all sorts of dishes, from savory rice dishes to beautifully crafted Mooncakes. I’m sure you have a certain dish or ingredient that instantaneously brings you back to a juvenescent memory, and for me, that’s chestnuts.

I was asked to choose and test a community member’s recipe and this Chestnut Bundt Cake was first in line. The recipe is fairly simple, with just 10 ingredients and not too fussy to make. What intrigued me the most in the recipe was the mixing of the wet ingredients in a food processor, a technique that beautifully incorporated the chestnuts, to create a mixture with such an alluring fragrance–I was shocked.

Once the wet ingredients are fully combined, gently fold them into a bowl with flour and baking powder. The recipe then calls to fold the chopped hazelnuts, which I found to require a little extra elbow-grease to evenly mix once the flour and batter were combined. I would note to gradually add the hazelnuts while combining the dry and wet ingredients simultaneously to prevent overmixing. And don’t worry about the hazelnuts sinking to the bottom of your bundt pan, the cake has a tender, yet sturdy crumb that holds them in place!

Now for the bake, the recipe calls for about one hour of baking time. Mine was ready by the 55th minute. If I could teach anyone about baking is to always keep an eye on your baking and to always give about a 10-minute margin time, as not all ovens are created equally.

The glaze was pretty straight forward, but I will note, as Dev did, MOVE FAST. This glaze set quickly, so you want to stir it up only right before you’re ready to pour over the cake. If you need to reheat, no problem, just put your mixing bowl on a double boiler and let the glaze loosen up again.

I topped my cake with fresh blackberries cut at a bias so that they’d stand flat on the cake without rolling off. As Ina Garten says, you’ve got to give your guests a guess into what they are about to eat!--Sahara Bohoskey, Community Manager

For the Cake:
2 ½ cup unbleached all purpose flour 
2 teaspoons baking powder
Roasted chestnuts, roughly chopped, about 1 cup
4 large eggs
2 cups raw sugar
¼ teaspoon Vanilla extract
½ teaspoon fine sea salt
½ cup full fat coconut milk 
1 cup coconut oil
Roughly chopped hazelnuts, about 1 cup

For the Blackberry Glaze:
1 cup blackberries 
4 tablespoons raw sugar 
1 tablespoons lemon juice 
2 cups powdered sugar, sifted

To make the cake:
Preheat oven to 325°. Grease a Bundt pan with plenty of baking spray.

In a medium bowl combine the flour with the baking powder.

In the bowl of a food processor already attached to its base, pulse the roasted chestnuts until finely ground. Add the eggs, sugar, vanilla, salt and coconut milk and pulse for 20 to 30 seconds until the sugar has mostly dissolved. With the food processor running start pouring the oil through the lid hole in a stream.

Make a well in the center of the flour. Pour the liquid ingredients into the bowl and using a wooden spoon start mixing gently until everything is well combined. Add hazelnuts and fold them in. Transfer the batter to the pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean (see notes).

Remove from pan and let it cool down while you prepare the glaze.

To make the blackberry glaze:

In a small saucepan combine blackberries, raw sugar and lemon juice. Boil for a few minutes, until the blackberries start to break down. Pass this mixture through a Nutri-Bullet or small blender for a couple of seconds (see notes). Strain the liquid.

Start by adding just a couple of tablespoons of the liquid to the powered sugar and using a hand whisk mix well. This should yield a very thick icing. Add more liquid to achieve one to two tablespoons at a time to achieve desired color and consistency. Pour glaze over cake immediately.

Want more Bundt Cake and Blackberry Recipes? Check out two below!
Get 100+ Bundt Cake Recipes
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