Chestnut cake, without flour

Fall is not a season that I enjoy very much. I don’t like to see the days get shorter and the cold set in. And this year, we will have to decide to draw a line under the Indian summer.
There are still little pleasures, like picking chestnuts. I am lucky to know a super pleasant place, where it is good to walk, a basket in hand.

Last year, I did for the first timewith chestnut jam. To puree the chestnuts, I used the potato masher. It was quick, but a few skins still went through. This year, I found the perfect thing, a simple Chinese with a little large mesh and the pestle of my mortar. I remove the first skin then cook for 15 minutes in water and then just crush the chestnuts in small quantities. It’s child’s play and it’s really fast.

As a result, I obtained no less than 1.5 kg of chestnut puree. Of course, I made jam again. I also have fond memories of my sweet chestnuts and chocolate. This time I wanted an equally moist cake, but without the chocolate.
Finding a cake recipe that doesn’t use chestnut flour isn’t that easy. However, chestnut flour is far from being as tasty as fresh chestnuts. Sometimes its bitterness is even repulsive enough for my taste. On the contrary, fresh chestnuts are sweet and tasty.
I finally hacked up a little recipe inspired by everything I found while browsing the internet. Gluten-free, this cake has the good taste of chestnut and almond. It is soft to perfection and was very appreciated.

Chestnut cake:

250g chestnut puree
4 eggs
125g brown sugar
100 g softened butter
150g ground almonds
1 tsp baking powder
1 tbsp vanilla extract

Preheat the oven to 180°C.

Separate the yolks from the egg whites.

Whisk the yolks and sugar for a long time.
Add the butter. Keep beating.
Add the chestnut purée, ground almonds, baking powder and vanilla. To mix together.

Beat the egg whites and fold them into the batter in several batches, gently, with a spatula.

Pour the batter into a mold of about 20 cm.

Bake for about 40 minutes.

Leave to cool before unmolding and dusting with icing sugar.

To finish: you can buy canned chestnut puree already prepared.


It is possible to store the puree that has just been made in the freezer. So you can have fun all year round.

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