When I get a beautiful mold, I always think the joy of collecting molds is really great. I start by looking at the size and neatness of the mold, especially when buying expensive molds. Haha. After that, it's time to imagine what kind of dessert to make. Oh, just this makes me happy.
Today, I use Matsunga's (松永製作所) Maron Cube (マロンキューブ) pan. The size of it is about 4.5x4.5 cm. each, It's so small and cute!!!
At first, I didn't think I would make a chestnut cake. But then I thought again, since its name is Maron Cube (marron means chestnut in French) I should make a chestnut cake in this pan at least once.
I like chestnuts a lot, but using only chestnuts would be boring, so I added coffee to give the cake more aroma. It turned out to be a small coffee and chestnut cake that was packed with coffee flavor (and fragrance) and each one had a chestnut in it.
If I didn't have the same pan, you can use a 15x15 cm mold instead, but the baking time will change.
Mini chestnut and coffee cake
Make 12 pieces
85 g .................. Unsalted butter
1/8 tsp .............. Salt
85 g .................. Granulated sugar
60 g .................. Chestnut paste (crème de marrons)
85 g .................. Egg
5 g ................... Instant coffee granules (Fine powder type)
77 g .................. Cake flour
2.5 g .................. Baking powder
12 ....................... Roasted chestnuts (about 100 g)
1/8 tsp .............. Salt
85 g .................. Granulated sugar
60 g .................. Chestnut paste (crème de marrons)
85 g .................. Egg
5 g ................... Instant coffee granules (Fine powder type)
77 g .................. Cake flour
2.5 g .................. Baking powder
12 ....................... Roasted chestnuts (about 100 g)
Before baking, preheat an oven to 180℃
Brush 4.5×4.5×3.5 cm. Maron Cube Pan (12 pieces) with unsalted butter.
Put the butter and salt into a bowl. Beat until smooth. Add the sugar and beat until light in color.
I use Chestnut paste (crème de marrons).
Put the Chestnut paste into the bowl and beat to combine.
Add the egg to the bowl.
Add the instant coffee granules and beat to combine.
Sift the cake flour and baking powder into the bowl.
Fold to combine.
Divide the batter into the prepared pan. Tap the pan.
Press the roasted chestnuts into the batter. (1 chestnut per piece)
Bake for 15 minutes in the 180℃ preheated oven.
Drop the pan onto the table (about 10cm. Height)
Turn the cake upside-down, and let it cool completely.
Mini chestnut and coffee cake
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