10 min<\/p>\n
Easy<\/p>\n
This cake comes from the Ard\u00e8che 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 (cr\u00e8me de marrons) became widely available. It\u2019s considered a true regional specialty.<\/p>\n
Ingredients
\nServes 6<\/p>\n
– Sweetened chestnut cream (cr\u00e8me de marrons): 300 g
\n– All-purpose flour: 100 g
\n– Butter: 100 g
\n– Granulated sugar: 50 g
\n– Eggs: 2
\n– Baking powder: 1 tsp
\n– Dark rum: 1 tbsp
\n– Salt: a pinch<\/p>\n
Preparation<\/p>\n
Total time: 50 min
\nPrep: 10 min
\nBaking: 40 min<\/p>\n
1. The batter
\nMelt 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\u00b0C (320\u00b0F). 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.<\/p>\n
2. Baking
\nGrease 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.<\/p>\n
3. Unmolding and finishing
\nAllow the cake to cool completely in the pan before turning it out. Once cool, dust generously with powdered sugar and serve.<\/p>\n\n\n