Gâteau ardéchois à la crème de marrons

Name: Gâteau ardéchois à la crème de marrons
Total time: 55 min
Yield: Serves 8
Cuisine: Ardèche
Ingredients: 250 g (9 oz) sweetened chestnut spread; 100 g (3½ oz) unsalted butter; 3 whole eggs; 100 g (½ cup) granulated sugar; 80 g (⅔ cup) all-purpose flour; 1 packet of baking powder (2 tsp); 1 pinch of fleur de sel

Ardèche chestnut cream cake

⏱ 55 minServes 8Easy330 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

250 g (9 oz)sweetened chestnut spread
100 g (3½ oz)unsalted butter
3whole eggs
100 g (3½ oz)superfine sugar
80 g (3 oz)all-purpose flour
1 packetbaking powder
1 pinchfleur de sel (flaky sea salt)

250 g (9 oz) sweetened chestnut spread
100 g (3½ oz) unsalted butter
3 whole eggs
100 g (3½ oz) superfine sugar
80 g (3 oz) all-purpose flour
1 packet baking powder
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (22 cm / 9 in)

1 bowl (3 L / 3 qt)

1 whisk

1 oven

03 — Method

Preheat the oven to 170 °C (340 °F) on convection and butter the cake pan generously.
Melt the unsalted butter over low heat, let cool slightly, then mix with the chestnut spread in the large bowl until smooth.
Add the eggs one at a time, whisking hard after each, then stir in the granulated sugar and pinch of fleur de sel.
Sift in the flour and baking powder and whisk gently until smooth and lump-free.
Pour into the buttered pan, smooth the top and bake 35 min until a knife inserted in the center comes out clean.
Let cool 20 min before unmolding carefully onto a rack. Serve warm or cold, dusted with a little powdered sugar.