Chestnut & Date Loaf - An Experimental Recipe (Success)

Join me as I experimentally create a recipe for a spiced chestnut and date loaf cake from foraged sweet chestnuts.

The difference between Sweet Chestnuts and Conkers (Horse Chestnuts). DO NOT EAT CONKERS.
This video explains the differences: https://youtu.be/of1CGDQrcKQ?t=744

Extracted Recipe:
Ingredients:
384g Cooked peeled chestnuts, ground or pounded to breadcrumb texture (the yield from 556g raw unpeeled chestnuts)
100g Self raising flour
100g Caster sugar (you could use soft brown sugar or granulated white sugar)
2 teaspoons baking powder
150g soft butter or vegetable baking fat
Pinch of salt (maybe omit this if you use salted butter)
2 teaspoons ground cinnamon
2 teaspoons ground mace (or nutmeg)
1½ teaspoons ground ginger
75g peeled chopped sour apple
150g pitted dates, chopped
4 large eggs

Method
There is no specific order or mixing procedure - put it all in a big bowl and beat until homogenously mixed there are no visible lumps of butter/fat. If you use a food processor for this, add the chopped dates and apples after mixing the main batter.

The loaf tin is a traditional '2 pound' loaf tin- dimensions 20cm x 13cm x 9cm
(you could bake it in two smaller tins)

The loaf was baked until the internal temperature was 95 celsius and a skewer pushed into the middle comes out clean - this took 55 minutes
(you would probably need to reduce this time a bit for a smaller mix or if it is split into two tins)
Monitor the cooking process and cover the top of the cake with foil if it looks like it might burn.

Serve slices with a nice cup of tea. It's excellent with butter on it, and also really nice with butter and marmalade.

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Видео Chestnut & Date Loaf - An Experimental Recipe (Success) канала Atomic Shrimp