Gâteau ardéchois

This cake with sweet chestnut purée or crème de marrons is soft inside and crispy on the outside. It evokes a sense of countryside and of good home cooking by the use of simple ingredients that are of the highest quality. It is quick and easy to make and, with a bit of rum added, will also be easy to consume.

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Ingredients

• 500g crème de marrons (chestnut puree)
• 175g sugar
• 175g flour
• 175g butter
• l tsp yeast
• 3 eggs
• 2 tbsp rum

Directions

1Preheat the oven to 200°C. Mix the butter with flour, sugar, yeast, crème de marrons and the egg yolks in a mixer.

2Beat the egg whites until they are very stiff. Fold them carefully into the chestnut mixture and spoon into a buttered and floured cake tin. Bake for 45 to 50 minutes.

3Decorate with icing sugar and serve with either a dry white wine or with Champagne.

IMAGE © REGINA VON PLANTA

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First printed in our sister publication France Today

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