Easy and quick to make gluten-free chestnut cakes recipe: all it takes is 5 ingredients and 10 minutes of preparation time. Simple and delicious.
I discovered these chestnut cakes during a road trip to the south of France. Most places offer what they call a “café gourmand”, a selection of their different desserts. I love this concept, this way you get to try everything! The café gourmand included a chestnut cake, and that was it, I was hooked.
I’ve been trying to make one of those cakes ever since. Chestnut cakes usually contains chestnut cream, which is very sweet. Most recipes therefore end up being too sweet for me. But not this one. These chestnut cakes are nicely balanced and have a nice soft and moist texture. And they are gluten-free!
It’s not easy to find, but if you manage to get your hands on some chestnut cream, give these a try!
Chestnut Cake
Easy and quick to make gluten-free chestnut cakes recipe: all it takes is 5 ingredients and 10 minutes of preparation time. Simple and delicious.
- 250 g (1 cup) chestnut cream
- 2 eggs
- 40 g (3 tbsp) butter
- 1 pinch of fleur de sel
- 100 g (1 cup) almond flour
- Preheat the oven to 160°C (320F).
- Melt the butter in a pan and set aside.
- Separate the egg whites from the egg yolks. Mix the egg yolks and the chestnut cream together, then add the melted butter and almond flour, mixing well between each addition.
- Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.
- Butter the muffin or cake tins, then fill to the 3/4.
- Bake for 30 to 35 minutes.
I baked the mini-cakes in these silicone molds.