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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 chestnut cakes
Ingredients
- 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
Instructions
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Preheat the oven to 160°C (320F).
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Melt the butter in a pan and set aside.
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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.
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Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.
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Butter the muffin or cake tins, then fill to the 3/4.
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Bake for 30 to 35 minutes.
Notes
I baked the mini-cakes in these silicone molds.