Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
336 K 4.0/5 (82 reviews)
1 hour 15 min.
Easy
3 cakes
10 IngredientsLast modified on: May 8th 2020
For 3 cakes, you will need:
- 1
1 lb + 0.5 oz flour - 2
1 lb + 0.5 oz chestnut flour - 3
0.5 oz baking powder - 4
6 pinches salt - 5
10.6 oz noisette butter - 6
10.6 oz sweet chestnut purée (crème de marrons) - 7
10.6 oz liquid cream - 8
6 tablespoons rum - 9
15.8 oz caster sugar - 10
9 eggs
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 390°F (200°C).
Sieve in a bowl 1 lb + 0.5 oz flour, 1 lb + 0.5 oz chestnut flour, 0.5 oz baking powder and 6 pinches salt.
Set aside.
Sieve in a bowl 1 lb + 0.5 oz flour, 1 lb + 0.5 oz chestnut flour, 0.5 oz baking powder and 6 pinches salt.
Set aside.
Stage 2 - 1 min.
In a container with high edges preferably (more convenient to pour then) pour the 10.6 oz noisette butter.
Stage 3 - 4 min.
Then add 10.6 oz sweet chestnut purée (crème de marrons), 10.6 oz liquid cream and 6 tablespoons rum, mix well and set aside.
Stage 4 - 5 min.
In the bowl of a mixer, pour 15.8 oz caster sugar then 9 eggs, and whisk, at medium speed first to mix, and then at high speed, until a white and light mixture is obtained.
Stage 5 - 3 min.
Slowly reduce the speed, then gently pour the previous mixture.
Stage 6
Stop as soon as the mix is homogeneous.
Stage 7 - 5 min.
Pour the powder mix over it and stir it gently.
Your dough is ready.
Your dough is ready.
Stage 8 - 2 min.
Pour into a buttered cake pan.
Stage 9 - 50 min.
And cook for about 50 minutes, check cooking 5 minutes before the end.
Stage 10
Let cool on a wire rack.
Remarks
You can find chestnut flour in organic stores, it is very necessary to sieve it before using, because it has an unfortunate tendency to become lumpy.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 RDI=40 % | 1,000 RDI=100 % | 460 RDI=70 % | 8,320 RDI=420 % | 34,820 RDI: 420 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 20 RDI=3 % | 330 RDI=20 % | 1,390 RDI: 20 % |
| Per cake | 40 RDI=10 % | 330 RDI=30 % | 150 RDI=20 % | 2,770 RDI=140 % | 11,610 RDI: 140 % |
How much will it cost?
- For 3 cakes : 13.30 €
- Per cake : 4.45 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Caster sugar
Like these other recipes: Far Normandy-Brittany, Double raspberry tartlets, Brioche dough, Little cakes with a chocolate and hazelnut centre, Santiago Cake, ... See them all 357
Liquid cream
Like these other recipes: Normandy seafood stew, Lemon and lime cakes, Sautéed turmeric chicken with mushrooms, Pain perdu, Soft Croque-monsieur with 3 cheeses, ... See them all 167
Flour
Like these other recipes: Tomato tatin, Clafoutis batter, Kouign-amann, Caribbean upside-down cake, Doughnuts, ... See them all 199
Noisette butter
You can get more informations, or check-out other recipes which use it, for example: Pancake batter, Pistachio "Financiers", Lemon and lime cakes, Génoise (Genoa sponge), Grapefruit moelleux, ... See them all 8
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