A cake to celebrate one of the quintessential small fruits of autumn: the chestnut. I prepared this cake with chestnut cream that I make every year. Being fortunate to live alongside a chestnut grove, I am always well-served by nature, as I just need to bend down in the yard to pick them up.
Preheat the oven to 180°C. In a mixing bowl, whisk the eggs and sugar until pale. Then add the melted butter and chestnut cream. Mix all the ingredients well.
Then add the flour and the baking powder. Mix well to obtain a smooth and homogeneous dough. Pour the mixture into a silicone mold and bake. Cook for 45 minutes depending on your oven.
Let the cake cool before unmolding it onto a rack. Enjoy this cake served with a bit of homemade chestnut cream for me, but you can use store-bought.
To finish
0 servings
8
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