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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

  1. Preheat the oven to 160°C (320F).
  2. Melt the butter in a pan and set aside.
  3. 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.
  4. Whisk the egg whites until stiff, then gently fold the egg whites into the previous mix.
  5. Butter the muffin or cake tins, then fill to the 3/4.
  6. Bake for 30 to 35 minutes.

Notes

I baked the mini-cakes in these silicone molds.