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.
- 500g crème de marrons (chestnut puree)
- 175g sugar
- 175g flour
- 175g butter
- l tsp yeast
- 3 eggs
- 2 tbsp rum
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
First printed in our sister publication France Today
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What size cake tin?
This was made in an 8-inch cake tin! You could use a slightly larger/smaller one, just note that it may slightly affect cooking times.