Christmas Cake With Candied Clementines And Glazed Chestnuts

Grease a 20x8x8cm loaf pan with the butter flour mixture and line the bottom with parchment paper Refrigerate the pan
Cut candied clementines into 5mm pieces and toss with 2 tablespoons of the dry ingredients mix
Cut glazed chestnuts into 5mm pieces and toss with 1 tablespoon of the dry ingredients mix
Preheat oven to 160C
In a bowl cream soft butter until smooth then add brown sugar and mix until creamy
Gradually add dry ingredients eggs and cream alternating between them starting and ending with dry ingredients
Gently fold in the chestnuts and clementine pieces
Pour batter into prepared pan
Bake for 30 minutes at 160C then score the top lengthwise and reduce temperature to 140C
Continue baking for 30 to 35 minutes more
Let cool in the pan on a wire rack
Make syrup by heating sugar water and clementine juice until sugar dissolves
Unmold cake and brush generously with warm syrup on all sides
Wrap in plastic wrap and refrigerate overnight
Before serving warm honey or agave syrup slightly and brush on top of cake
Slice candied clementine and arrange decoratively with glazed chestnuts on top
Let cake come to room temperature for 20 to 30 minutes before serving

Source : http://aupaysdesgourmandises-sansgluten.over-blog.com/2014/12/cake-de-noel-clementine-et-marrons-confits-d-apres-stephane-glacier.html