Chestnut Cake With Cornmeal Crust Recipe

Name: Chestnut Cake With Cornmeal Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The crust; 1 1/2 cups brown rice flour or your flour of choice; 1/4 cup corn meal; 1/2 cup brown sugar; 1/4 cup vanilla sugar or sugar; 1 cup butter or coconut oil; The cake; 8 ounces Chestnut creme; 1/4 cup local maple syrup; 1/4 cup local yogurt or sour cream; 1 local egg; 3/4 teaspoon baking soda

Servings: persons

The crust
1 1/2 cups brown rice flour or your flour of choice
1/4 cup corn meal
1/2 cup brown sugar
1/4 cup vanilla sugar or sugar
1 cup butter or coconut oil
The cake
8 ounces Chestnut creme
1/4 cup local maple syrup
1/4 cup local yogurt or sour cream
1 local egg
3/4 teaspoon baking soda

1
Preheat oven to 375 degrees. Combine flours & sugars. Cut in butter until tiny lumps. Press half of this mixture ( about 2 cups) into bottom of a ungreased 9 1/2 inch springform cake pan or 9 x 13 inch baking pan. This will form the crust of the cake.
2
Notes: The original recipes calls for unbleached white flour but I have made this cake with whole wheat flour, white local spelt four and brown rice flour and it is delicious every time. Using rice flour make a gluten-free cake.
3
Combine the Chestnut butter, syrup, yogurt & egg. Add the remaining flour mixture. Mix in soda. Pour into pan on top of pressed down crust. Bake for 50 - 60 minutes at 375 degrees until center of cake has risen and is bouncy to the touch.
4
Notes: For the Chestnut cream I used one can of Clement Faugier Spread Sweetened with Vanilla (Creme de Marrons), Made in France. The original recipe also calls for honey. I have found maple syrup to be a delicious substitution. Since the Chestnut creme is pre-sweetened, you can reduce the amount of maple syrup. Use local organic ingredients when possible.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: The crust, 1 1/2 cups brown rice flour or your flour of choice, 1/4 cup corn meal, 1/2 cup brown sugar, and more.

Yes, Chestnut Cake With Cornmeal Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chestnut Cake With Cornmeal Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions