Pipe Dream #316: To Revise – Maple Chestnut Tea Cake



This cake falls in the “single layer minimal prep and please can I have a cup of tea with afternoon cake” category. I try to excel at this category (including quick breads and loaf cakes, because you never know when someone will want to drop by for afternoon tea on a Sunday, and gosh darn is it nice to have a little nosh to go with so you don’t have shaky caffeine hands and low blood sugar. No one likes these things.

And maybe in my head I think, “If someone has shaky caffeine hands and low blood sugar and bad feelings when they are around me, they will associate those feelings with me, and then they won’t like me.” Because, obviously, it’s important that everyone, ever, like me. I never want the thought pattern to be hungry–>hangry–>Lauren is the worst.

Wait, guys, I promise I have never explored this whole thought before this blog post, and I don’t actually believe that. I think maybe if I think I need to write a paragraph saying “Jk, guys, jk. I actually don’t care if everyone, ever, likes me, and I don’t bake for you because I’m worried that if I don’t, you won’t like me,” I should probably just delete the whole thing.

But now I’m four paragraphs into it, and I can’t abide the thought of starting again so.

In conclusion, this maple chestnut tea cake.



No, I didn’t roast my own chestnuts over an open fire for this. You’d be mad to say I’m so enterprising, and besides, it’s not Christmas anymore. These were vacuum-sealed, a year old, and after sniffing them a few times, I thought, “Welp, if they’re bad, I’ll just say that’s how it is supposed to taste, because who eats chestnuts? No one will know.”



Plus, when topped with a creamy maple icing and eaten among the best of friends, nothing tastes so bad.




Maple Chestnut Tea Cake

An LH Original

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 3/4 cups  jarred chestnuts (about 10 ounces)

3/4 cup plus 1 tablespoon (packed) brown sugar

1/2 cup (1 stick) butter, room temperature

1/2 cup pure maple syrup

2 teaspoons vanilla extract

3 large eggs

Preheat oven to 375°F. Line a 8x8x2-inch baking pan with parchment and grease the parchment. Coarsely chop enough chestnuts to measure 1 cup. Set aside. Grind remaining chestnuts in a food processor until finely ground. Beat butter and brown sugar together in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy. Beat in maple syrup and vanilla. Add eggs 1 at a time, beating well after each addition. Stir in ground chestnuts. Stir in flour, baking powder and salt until just combined. Stir in half of chopped chestnuts. Spread batter in prepared pan. Sprinkle with remaining chopped chestnuts, then remaining 1 tablespoon brown sugar.

Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Cool cake in pan on rack.


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