This chestnut cake is made with unsweetened chestnut puree, butter, eggs and flour, and is baked in a 9-inch round pan. An optional frosting of whipped cream or cream cheese blended with chestnut puree, plus roasted chestnuts on top, makes it festive.

For the Cake:

200g chestnut puree (unsweetened)
150g all-purpose flour
150g granulated sugar
150g unsalted butter (softened)
3 large eggs
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
50ml milk (optional, for adjusting batter consistency)

For the Frosting (optional):

150g whipped cream or cream cheese
50g chestnut puree
2 tbsp powdered sugar

For Garnish:

Whole or chopped roasted chestnuts
A dusting of powdered sugar

Table of Contents

Instructions:

Step 1: Prepare Your Ingredients

Preheat your oven to 180°C (350°F).
Grease and line a 9-inch round cake pan with parchment paper.
Ensure the chestnut puree is smooth; if it’s too thick, mix it with a splash of water or milk to loosen it up.

Step 2: Make the Cake Batter

In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the chestnut puree and vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet mixture. If the batter feels too thick, add a splash of milk to achieve a smoother consistency.

Step 3: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Prepare the Frosting (Optional)

Beat the whipped cream or cream cheese with chestnut puree and powdered sugar until smooth and fluffy.
Adjust the sweetness to taste.

Step 5: Assemble and Decorate

Once the cake is completely cool, spread the frosting evenly over the top and sides of the cake.
Garnish with roasted chestnuts and a dusting of powdered sugar for a festive touch.

Tips for Success

Choose Quality Chestnuts: Use high-quality chestnut puree for the best flavour. You can make your own by boiling and blending chestnuts with a bit of water.
Don’t Overmix: When combining wet and dry ingredients, mix until just combined to avoid a dense cake.
Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

What if my chestnut puree is too thick?

Make sure the puree is smooth. If it is too thick, mix it with a splash of water or milk to loosen it up.

How long can I store chestnut cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I make my own chestnut puree?

Yes. You can make your own by boiling chestnuts and blending them with a bit of water.

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