Chestnut, Tonka & Nutmeg Bundt With Cognac Drizzle

Chestnuts roasting on an open fire will always have a place in my heart…. but chestnuts lacing the crumb of a spiced, dense cake…well, is there really any competition….

Yield: 12-15

Author: Suze Morrison

Chestnut, Tonka & Nutmeg Bundt With Cognac Drizzle

Prep time: 30 MinCook time: 45 MinInactive time: 20 MinTotal time: 1 H & 35 M

Chestnuts roasting on an open fire will always have a place in my heart…. but chestnuts lacing the crumb of a spiced, dense cake…well, is there really any competition….

Instructions

Begin with prepping your tin.Using a pastry brush, brush a 12 cup bundt pan and lightly dust with flour,shaking out the excess. Pop in the fridge.
Preheat oven 160C, add the butter, syrup, and sugar to a small pan & melt over a over low heat. Set aside.
Whisk together the flour nutmeg,grated tonka, bicarbonate of soda and salt. Make a well in the centre and pour in the melted butter mixture. Add the eggs and gently whisk in a clockwise direction until homogenous.
Add the yogurt & chestnut puree and gently fold in, trying not to over mix or incorporate too much air.
Pour your batter into your prepared tin and bake on the middle shelf for 40-45 minutes or until a skewer comes out clean.
Allow to rest in the tin for 20minutes before inverting onto a wire rack to cool completely.
For the glaze, gently whisk the icing sugar in a bowl to remove any lumps and pour int the melted butter. Whisk until smooth then add the Cognac until you have a smooth coating consistency.
Serve the bundt in wedges drizzled with the glaze.