Directions

• Prep Work
• Ensure your unsalted butter and eggs are completely at room temperature before starting.
• Sift the cake flour, almond flour, and baking powder together into a bowl.
• Line your loaf pan with parchment paper.
• Preheat your oven to 170°C (340°F).
• Drain the chestnuts and slice each one gently in half.
• The Fluffy Butter Base
• Place the room-temperature butter into a large mixing bowl and blend with a hand mixer until it becomes smooth and creamy. Add the cane sugar and continue to whip thoroughly until the mixture becomes pale, light, and wonderfully fluffy.
• Incorporating the Eggs
• Lightly beat your eggs in a separate cup. Add the eggs to the butter mixture a tiny bit at a time, blending completely after each addition. (Tip: The batter can easily separate at this stage. Using a electric hand mixer is highly recommended to keep it smooth; if you don’t have one, use a wire balloon whisk and beat vigorously).
• Bringing the Batter Together
• Add about one-third of your sifted flour mixture to the bowl and gently fold it in with a rubber spatula using a light, scooping motion. Pour in the dark rum and fold gently to combine.
• The Final Fold
• Add the remaining flour mixture. Continue to fold gently with your spatula just until the dry pockets disappear and the batter looks uniform and satiny. Do not overmix.
• Layering the Chestnuts
• Spoon about one-third of the cake batter into the bottom of your lined loaf pan and smooth the surface with your spatula. Arrange half of your sliced chestnuts evenly across the batter. Layer another third of the batter over the chestnuts, arrange the remaining chestnuts on top, and cover with the final third of the batter, smoothing the top flat.
• Baking to Perfection
• Bake in your preheated oven at 170°C (340°F) for 50 minutes. If a wooden skewer or toothpick inserted into the center comes out clean without any wet batter attached, your cake is ready! Carefully lift it out of the pan and let it cool completely on a wire rack.