Edamame & Chestnut cream Cake
Experiment: A Sweet Surprise!
Lately, I’ve been preserving chestnuts by the kilo — this lovely autumn staple is now a key ingredient in so many of my creations. One experiment, in particular, stood out this week: a cake blending my homemade chestnut cream with edamame! Yes, you heard that right—edamame, traditionally a savory delight, found its way into a sweet dish, and the results were nothing short of delightful.
I made this cake for my husband, who, due to difficulty digesting coconut, wasn’t able to fully enjoy the chestnut cream in a previous cake I made with coconut. He was curious yet doubtful about using edamame in a dessert. But sometimes those doubts lead to the best surprises!
The cake, smooth and rich from the chestnut cream, had an extra layer of sweetness thanks to the edamame, which brought a subtle, nutty flavor. I coated it with a layer of jam for a fruity contrast and sprinkled it with roasted pistachios for a crunchy, delightful finish. The combination of the earthy chestnuts, sweet jam, and crispy pistachios was a winning blend of flavors and textures.
The best part? My husband, after a skeptical start, couldn’t stop praising it. He was especially surprised at how well the edamame worked in the cake, making it both unique and absolutely “super lekker.”
This experiment taught me that even the most unexpected ingredients can create something truly special. Edamame in desserts might sound unconventional, but it’s now a go-to in my kitchen! If you’re up for trying something new, give this chestnut-edamame cake a go—it’s a perfect autumn treat with a twist!
Enjoy!
Edamame & Chestnut cream Cake
Equipment
- 1 cake tin Ø 24-26 cm
Ingredients
Wet ingredients
- 80 g vegan butter (softened to room temperature)
- 3/4 cup cane sugar plus 2 tbsp agave syrup (optional), otherwise add slightly more sugar
- 2 cups cooked edamame
- 1 cup plant milk
- zest of 1 lemon
- 2 tbsp lemon juice
- vanilla (optional)
Dry ingredients
- 1 cup flour
- 3 tbsp potato starch (or a few more spoonfuls of flour)
- 1 tsp baking powder
- 3/4 tsp baking soda
For decoration
- ca. 300-400 g chestnut cream
- 2 tbsp vegan butter
- 3-5 tbsp jam
- 3 tbsp pistachios
Instructions
Prepare the cake
- Grease and dust the cake tin. Preheat the oven to 180 ℃.
- Whisk the butter with the sugar until fluffy.
- Blend the edamame with the other wet ingredients. Adjust the sweetness to taste.
- Combine the dry ingredients (flour, starch, baking powder and baking soda).
- Sieve the dry ingredients into the wet ingredients, lovingly fold them in.
- Pour the batter into the tin, even the surface, bake the cake until a toothpick comes out clean (approximately 40-45 minutes).
Fill and decorate the cake
- Slightly warm up the chestnut cream. Add the (cold) butter. Combine well.
- Take the cake out of the tin. Using toothpicks to mark the line, carefully cut the cake horizontally in two layers.
- Spread half of the cream on the bottom layer. Place the top cake layer – upside down – on top, press lightly.
- Apply the rest of the cream on the top and on the sides, evenly spreading it. Tip: I preserved a few spoonfuls for after the jam.
- Now evenly spread the jam all around the cake. You might need to warm it up, some jams are harder and thicker, which makes them harder to spread. Finish with the preserved cream, spreading it only on the sides.
- Finely chop the pistachios and roast them in a pan. Sprinkle the cake with them.