Chestnut Cake

Chestnut cake was traditionally served during autumn and winter periods but with the availability of chestnut purée in a can we can enjoy chestnut cake all year around.

Here it is served with a delicious home made salted caramel ice cream and a strawberry coulis:

Chestnut Cake serves 8-10

Ingredients 

500 gram. sweet chestnut puree 

100 gram unsalted butter

4 egg.

50 gram. Ground almond flour, which you can make yourself by blending the almond with or without its skin

2 table spoons of dark rum

Method

Butter a cake baking form with butter and sprinkle it with almond flour. Heat up chestnut puree and butter, and mix it well together, let it chill.

Separate the eggs and add the egg yolks into the chestnut puree, the add the almond flour and at last the dark rum.

Whisk the egg whites with a pinch of salt till they are stiff. Stir the egg whites into the chestnut dough.

Pour it into the baking tin and bake for 40 minutes at 180 degrees Celsius. 

Serve with a dessert wine such as a Muscat de Rivesaltes.