The Sunday Special: Extended Interview with Joseph Marini + Recipe
Our extended interview with entertaining expert Joseph Marini, and his holiday recipe!
We had such a great time with entertaining expert Joseph Marini (Mastering the Art of Entertaining, 2023) that we not only did an extended interview for our Community Members but also begged him for his Bourbon Chestnut Moelleux recipe to share with everyone!
Recipe: Bourbon Chestnut Moelleux
Moelleux in French means soft, and this cake certainly does not disappoint, with a dense bite and a moist crumb. Seasonal stone fruit or nuts make a perfect inclusion in this buttery cake, but the addition of cooked chestnuts provides a perfect ode to the winter holiday season. This cake, when cubed, makes the perfect addition to building a trifle for your next dinner party.
Yields: 1 loaf pan
Ingredients
300 grams sugar
230 grams all-purpose flour
230 grams unsalted butter, chilled and cubed
11 grams baking powder
4 large eggs
1 orange, zested
1 ½ teaspoons vanilla bean paste
½ teaspoon bourbon
6 ounces chestnuts, peeled and cooked
Directions
Pre-heat the oven to 350 degrees. Lightly butter and flour a 15x20 piece of parchment paper and use it to line a 5x9 loaf pan.
In a small bowl, whisk together the eggs, orange zest, vanilla bean paste, and bourbon. Roughly chop the cooked Chestnuts into ¼” to ½” pieces. In a mixing bowl, sift together the flour and the baking powder. Using a mixer with a whisk attachment, whisk the cubed butter into the flour on low to medium speed until a crumble the size of peas is created. Add the sugar and combine on low for one minute. Continue with the mixer on low and add the egg mixture in four stages allowing it to fully incorporate after each addition. Allow another 30 seconds for the batter to fully incorporate, being careful not to over-mix it. Fold in the chestnuts.
Pour the batter into the loaf pan and bake at 350℉ degrees for 45 minutes, turning the cake 180° after 25 minutes so that it browns evenly. The cake is done when a skewer inserted in the middle comes out clean. The top will be a nice dark golden brown. Allow the cake to cool for five minutes, then gently lift it out of the pan by the parchment paper. Allow the cake to cool completely before cutting into it.