Cranberry Chestnut Cake

Ingredients

Chestnut Paste

• 1 1/4 cup chopped chestnuts
• 1/3 cup white granulated sugar
• 2 tablespoons water
• 1 tablespoon olive oil

Cranberry Frosting

• 4 ounces cranberries
• 2 tablespoons brown sugar
• pinch salt
• 2 cups unsalted butter, at room temperature
• 4 1/2 cups powdered sugar, sifted
• 2 to 3 tablespoons cranberry puree

Chestnut Cake

• 2 1/2 cups cake flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups white granulated sugar
• 4 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup buttermilk
• 1/2 cup homemade chestnut paste

For garnish

• 2 to 3 cranberries, sliced
• 2 sprigs fresh rosemary
• 1 teaspoon powdered sugar

Instructions

Nutrition Facts (estimated)