Pound Cake With Plenty of Chestnuts

• 100 grams Cake flour
• 30 grams Almond flour
• 1 tsp Baking powder
• 100 grams Butter
• 80 grams Sugar
• 3 Egg yolk
• 8 drops Vanilla oil (if not, vanilla extract)
• 20 grams Candied chetnuts syrup
• 200 grams Candied chestnuts (in their inner skins)

1. =Prep= Bring the batter and egg yolks to room temperature.
2. Beat the egg yolks.
3. Sift the ingredients.
4. Crush the chestnuts into suitable size.
5. Cream the batter until it becomes white.
6. Add sugar, and mix.
7. Add beaten egg yolks into 2 ~ 3 batches, and mix each time.
8. Add vanilla oil and candied chestnuts syrup.
9. Add sifted ingredients in 3 batches, and fold in.
10. Mix crushed chestnuts.
11. Line a mold with parchment paper or grease with butter.
12. Then pour in the batter.
13. Bake in the oven at 180C (350F) for 45 ~ 50 minutes.
14. Check with a skewer and when it comes out clean, it's done.
15. Let it cool, cover with plastic wrap, and chill in the fridge.
16. Let it sit overnight, then enjoy.

flour, flour, baking powder, butter, sugar, egg yolk, vanilla oil, syrup, chestnuts

Taken from cookpad.com/us/recipes/151706-pound-cake-with-plenty-of-chestnuts (may not work)