Nutrition Facts
4 servings
4
Chestnut Cake: the easy recipe
No Reviews
A cake for fans of chestnuts like me, perfect for an autumn snack!
Ingredients
160 Chestnuts (cooked and peeled)
20 Nut
120 Half-salted butter
100 Brown sugar
2 Egg
1 Honey
120 Flour
50 Almond powder
5 Baking powder
Directions
1
Let the butter soften at room temperature, as well as the eggs. Cut the chestnuts into small pieces and crush the nuts.
2
In a mixing bowl, beat the butter and sugar until the mixture is smooth. Preheat the oven to 180°C.
3
Add the beaten eggs and honey, then mix.
4
Sift the flour and baking powder over the mixture. Then add the almond powder and gently mix.
5
Add the chopped chestnuts and the nuts.
6
To finish, butter a pan and pour in the batter. Bake at 180°C for 40 to 50 minutes (depending on the oven).
Ingredients
Ingredients
160 Chestnuts (cooked and peeled)
20 Nut
120 Half-salted butter
100 Brown sugar
2 Egg
1 Honey
120 Flour
50 Almond powder
5 Baking powder
Directions
Directions
1
Let the butter soften at room temperature, as well as the eggs. Cut the chestnuts into small pieces and crush the nuts.
2
In a mixing bowl, beat the butter and sugar until the mixture is smooth. Preheat the oven to 180°C.
3
Add the beaten eggs and honey, then mix.
4
Sift the flour and baking powder over the mixture. Then add the almond powder and gently mix.
5
Add the chopped chestnuts and the nuts.
6
To finish, butter a pan and pour in the batter. Bake at 180°C for 40 to 50 minutes (depending on the oven).
Notes
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Vivi7251
Very good! Maybe a bit too sweet for my taste, with the honey and brown sugar, but I will make it again, I loved it! I will also try it with a scoop of ice cream! -
Sabine
Easy to make and the result is stunning. I didn't have any nuts or brown sugar (replaced with cane sugar), and it works very well too. -
Laetitia
Simply... delicious!! I made it for a taste week and it was a real success, everyone asked me for the recipe!! I just didn't add any nuts as I didn't have any, but otherwise, I didn't change anything!! I'm making this recipe again in muffin molds for guests tomorrow, with a scoop of vanilla ice cream!! -
Anna
very good very good recipe, I thought the cake would be dry given the preparation, but not at all, it is moist just the way it should be! My suggestion: I replaced the nuts with pecans and I couldn't help but make a chocolate glaze! -
Aurelie
The best Very easy to make. My 4-year-old daughter helped me and had a lot of fun. The result was excellent, very good, and I’m not particularly a good cook.
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