Moist Chestnut Purée Cake

Ingredients

• 150 g Butter (cut into small dice)
• 200 g Unsweetened chestnut purée (unsweetened, pure)
• 5 ml Almond essence (optional) (about 1 teaspoon)
• 1 pcs Vanilla bean (seeds only)
• 3 pcs Eggs (large, at room temperature)
• 80 g Sugar (white or cane)
• 150 g All-purpose flour (sift before use)
• 5 g Baking powder (about 1 teaspoon)
• 2 pcs Parchment paper (to line the pan)
• 10 g Powdered sugar (optional) (for finishing)

Instructions

1. Melt the butter

   Place the diced butter in a bowl and melt gently in the microwave 30‑40 s, stirring halfway to prevent burning.

   Time: PT1M

2. Mix butter, chestnut purée, essence and vanilla

   Add the chestnut purée, almond essence (if used) and the seeds from the vanilla bean to the melted butter. Mix lightly with a spatula then blend with an immersion blender for 2 minutes until a smooth cream forms.

   Time: PT4M

3. Whisk the eggs and sugar

   In a second bowl, crack the eggs, add the sugar and whisk on high speed for 3 minutes until the mixture doubles in volume, becomes foamy and pale.

   Time: PT3M

4. Fold the chestnut mixture into the eggs

   Pour half of the chestnut mixture into the egg bowl, fold gently with the whisk. Add the remaining mixture and continue folding until homogeneous.

   Time: PT2M

5. Add flour and baking powder

   Sift the flour and baking powder over the batter, gently fold in with the whisk or spatula, without over‑mixing, until the batter is smooth.

   Time: PT2M

6. Prepare the pan

   Line a 20 cm round pan with parchment paper, lightly grease the edges. Pour the batter, spread evenly and smooth the surface with a spatula.

   Time: PT2M

7. Preheat the oven

   Preheat the oven to 150 °C on convection mode.

   Time: PT10M

   Temperature: 150°C

8. Baking

   Place the cake in the oven and bake for 35 minutes. A knife blade inserted should come out moist but clean.

   Time: PT35M

   Temperature: 150°C

9. Unmold and cool

   Remove the cake from the oven, let rest 5 minutes, then unmold onto a rack and let cool completely at room temperature.

   Time: PT5M

10. Finishing

    Dust with powdered sugar if desired, then serve.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

29 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: margarine, vegetable oil (changes texture)
• Instead of Unsweetened chestnut purée: sweet chestnut cream (adjust sugar), sweet potato purée
• Instead of Almond essence (optional): vanilla extract, rum
• Instead of Vanilla bean: liquid vanilla extract (½ teaspoon)
• Instead of Eggs: apple sauce (as binder, different texture)
• Instead of Sugar: coconut sugar, sweetener
• Instead of All-purpose flour: gluten‑free flour, rice flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Parchment paper: grease the pan with butter
• Instead of Powdered sugar (optional): granulated sugar

Equipment Needed

• Mixing bowl
• Microwave
• Silicone spatula
• Immersion blender
• Whisk
• Sieve
• 20 cm round pan
• Oven
• Cooling rack
• Thin‑blade knife (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Do not overheat the butter when melting
• Achieve a thick foam when whisking the eggs and sugar
• Do not over‑work the batter after adding the flour
• Low‑temperature baking (150 °C) to ensure moistness

Chef Tips from the Video

• Use a high‑quality vanilla bean for an intense aroma.
• Melt the butter on medium power to avoid it separating.
• Sift the flour twice for an ultra‑light texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap well (aluminium film + freezer bag) and keep up to 2 months.

Room temperature: At room temperature, the cake keeps for up to 1 day.

Make-Ahead Tips

• The cake stores very well, it can be prepared the day before and refrigerated.
• Dust the powdered sugar just before serving for a fresh look.
• Warm slightly in the oven at 120 °C for 10 minutes before serving to regain all its moistness.