Ingredients
1. 50 g brown sugar
(I use muscovado sugar for extra crunch)
2. 75 g chocolate chips
3. 75 g chopped marrons glacés -- glazed chestnuts
4. 50 g crème de marron -- sweetened chestnut purée
5. 200 g flour- a bag of baking powder (1 1/2 tsp)
6. 1/2 tsp baking soda
7. 115 g butter, at room temperature
8. 100 g white sugar
9. 3 eggs
10 2 plain yogurts (125 ml each, I use the Dannon Velouté)
11. 1 tsp vanilla extract
Method
Preheat your oven to 180°C (360°F). Grease a 10 inch cake pan, preferably nonstick with a removable bottom.
Sift together the flour, baking powder and baking soda. Set aside.
In a food processor, mix together the white sugar and butter until fluffy. Add the eggs, one at a time, mixing between each. Add the yogurts and the vanilla extract, mix again. Add the flour mixture, mix again.
Pour half of the cake batter in the cake pan. Sprinkle half the chocolate chips and the marron glacés bits. Drop the crème de marron in small spoonfuls over the surface. Pour the rest of the batter. Sprinkle the brown sugar and the remaining chocolate and marrons glacés over the top of the batter.
Bake for an hour, until the top is golden and a knife blade inserted in the center comes out clean. Let cool in the pan for ten minutes, then turn out on a rack to cool completely.
Posts
No comments:
Post a Comment