10 min
Easy
This cake comes from the Ardèche region of France, an area where chestnut cultivation has been important since the Middle Ages. The version familiar today dates to the 20th century, after the local, much-loved sweet chestnut cream (crème de marrons) became widely available. It’s considered a true regional specialty.
Ingredients
Serves 6
– Sweetened chestnut cream (crème de marrons): 300 g
– All-purpose flour: 100 g
– Butter: 100 g
– Granulated sugar: 50 g
– Eggs: 2
– Baking powder: 1 tsp
– Dark rum: 1 tbsp
– Salt: a pinch
Preparation
Total time: 50 min
Prep: 10 min
Baking: 40 min
1. The batter
Melt the 100 g of butter (either in the microwave or over a double boiler) and let it cool until just warm. Preheat your oven to 160°C (320°F). In a mixing bowl, beat the eggs together with the granulated sugar for several minutes until the mixture lightens in color and becomes slightly frothy. Stir in the warm melted butter, the chestnut cream, and the tablespoon of dark rum. Sift the flour, baking powder, and a pinch of salt directly over the bowl, then fold everything together gently with a spatula until you have a smooth, homogeneous batter.
2. Baking
Grease and lightly flour a round cake pan about 20 cm (8 inches) in diameter. Pour the batter into the prepared pan and bake in the preheated oven for about 35 to 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
3. Unmolding and finishing
Allow the cake to cool completely in the pan before turning it out. Once cool, dust generously with powdered sugar and serve.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.