Gentle Autumn Days | Forest Walk & Slow Living at Home

The forest is quietly shifting from autumn into winter.
Today, I baked a chestnut pound cake with sweetened chestnuts sent by a dear friend,
and made a soft herbal balm using the mugwort oil I prepared in spring.

Even as the seasons change,
the gentle quiet of the forest is always here beside us.
I hope this little moment brings you some calm and warmth.

Please feel free to stop by anytime.
Welcome back, to the forest within your heart.

🌰 Chestnut Pound Cake

In the video I use 50g each, but here I share an easy-to-make amount.

【Ingredients】
Cake flour…100g
Sugar…100g
Butter (softened)…100g
Eggs…2
Baking powder…1 tsp (3g)
Sweetened chestnuts…100–150g (to taste)
Rum…2 tsp

【Preparation】
Bring butter and eggs to room temperature
Roughly chop the sweetened chestnuts
Line the loaf pan with parchment paper
Preheat the oven to 170°C

【Instructions】
1.Cream the butter and sugar
Beat the butter until pale and fluffy,
then add the sugar and whip until light and airy.

2.Add the eggs
Add the beaten eggs little by little, mixing well to prevent separation.

3.Add the dry ingredients
Sift the flour and baking powder together and fold gently into the batter.

4.Add the chestnuts and rum
Fold in the chopped chestnuts and rum.
(In the video the chestnuts are less chopped, giving a rustic look.)

5.Fill the mold
Pour the batter into the pan and smooth the surface.
Add a few extra chestnuts on top if you like.

6.Bake
Bake at 170°C for 40–45 minutes.
Insert a skewer—if it comes out clean, it’s done.

7.Finish
Cool in the pan, then remove once fully cooled.
Resting the cake overnight deepens the flavour.
Brushing a little chestnut syrup on top makes it extra moist.


🌿 Mugwort Balm (approx. 50g)
Made using a simple double-boiler method.

【Ingredients】
Mugwort infused oil…45g
Beeswax…5g
Frankincense essential oil…1 drop
Rosemary essential oil…1 drop