Mini Candied Chestnut Cakes

Ingredients:

• 1 cup canned chestnut purée
• 1/4 cup granulated sugar
• 1/4 cup honey
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp vanilla extract
• Powdered sugar for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the chestnut purée, granulated sugar, and honey. Mix well until smooth.
3. Add melted butter and mix until fully incorporated.
4. In a separate mixing bowl, beat the eggs with a whisk until frothy.
5. Add the eggs to the chestnut mixture and mix until fully combined.
6. Add the all-purpose flour, salt, and vanilla extract to the mixture and stir until fully combined.
7. Spoon the mixture into mini muffin tins, filling each muffin cup almost to the top.
8. Bake for 15-20 minutes or until golden brown.
9. Let the mini cakes cool in the muffin tins for 5 minutes before removing them from the tins. Cool completely on a wire rack before serving.
10. Sprinkle with powdered sugar before serving.

Verdict:

These mini candied chestnut cakes are the perfect bite-sized treats! The addition of honey and vanilla make them sweet and flavorful, while the chestnut purée gives them a unique nutty taste. They are easy to make and a great dessert option for any occasion.

Serving Suggestions:

Serve these mini cakes alongside a cup of hot tea or coffee for a cozy treat. They would also be a great addition to a holiday dessert platter.