Chestnut cake, or Ardéchois, is a light and moist cake. Made with chestnut spread and a few other pantry ingredients, this is an amazing treat to enjoy with your coffee or tea. Make this recipe this Fall if you are a chestnut lover as it will not disappoint.
This delicious cake has an airy texture and has a buttery nutty taste. I love a good cake to go with my mug of coffee like my almond cake, yogurt cake, or my chocolate zucchini cake.
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Where Is It From?
Although, there are a few different versions around the world: Japanese, Hungarian or Italian, this one is a French version and I have been baking it for about at least 20 years*.
*Oh, I started baking young… Just in case you started crunching numbers to guess my age. Don't!
The French Chestnut Cake is originally from France and is also called Ardéchois. The name comes from the region it originates from l'Ardéche in Southern France.
It uses chestnut spread, ou crème de marron, which translates in chestnut cream in French, there is no cream in it, just pureed chestnuts. Also, it calls for regular all-purpose flour and no chestnut flour.
🔪 How To Bake A Chestnut Cake
The steps to obtain this soft cake are quite simple and if you wish to involve the kids in the kitchen, this is a great recipe to do it.
Gather your ingredients:
- Chestnut spread
- Butter
- Eggs
- Milk
- Flour
- Baking powder
- Sugar (optional)
Note: As a European, I find that the sweetness from the chestnut spread is sufficient, if you prefer the sweetness to be more present, go ahead and put some sugar in it.
The steps:
- First, pre-heat your oven.
- Then, melt the butter.
- In a bowl, pour the melted butter, the eggs (whole, no need to separate the egg yolks from the egg whites), chestnut spread, and the milk. Stir well until smooth.
- Then, add the baking powder and progressively, the flour to the batter.
- Lastly, grease an oven-proof mold, pour the batter in it, and it is now cooking time: 30 minutes in the oven or until your knife comes out dry when you insert it in the middle of the cake.
Now, enjoy warm or allow to cool completely.
📋 Different Ways To Serve It & Variations
- My favourite way is simple with some icing sugar dust on top.
- Chestnut cream cake style: add some chestnut spread on top of your cake.
- Whipping cream: you can't go wrong by serving some whipping cream with a slice of cake
- Ice cream or some icing if you wish
Extra airy: if you are looking for a cake lighter than air, only put the egg yolks in the bowl with the other wet ingredients. And, in another bowl, beat the egg whites to a soft peak. Then, once you have added the flour to the wet ingredient bowl, you can fold in the beaten egg whites.
Chocolate: You can melt half a cup of chocolate chips with your butter and you will have a chocolate chestnut cake.
💭 FAQ For The Recipe
I would say 4-5 days in an air-tight container at room temperature. Truth be told, I never had to store it that long!
I might not have seen it in every single supermarket I go to but it is quite common in the aisle of jams and chocolate spread. Alternatively, you can purchase it on Amazon, I like the Clement Faugier but the Bonne Maman is also a great option.
In Toronto, Canada, I have seen it in Metro, some Superstore or Loblaw, and Adonis.
Yes, I always use store-bought purée but you can make your own. I have not tried this recipe myself, but the Spruce Eats is a safe bet: Chestnut purée recipe.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
🥧 More Delicious Fall Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!
📖 Chestnut cake
Equipment
- Portions: 1 cake of 9 x 9
Ingredients
- 2 large eggs
- ½ cup butter
- 1 cup chestnut spread
- 20 cl milk ¾ of a cup or 7oz
- 1 cup flour
- 1 teaspoon baking powder
- ½ cup granulated sugar optional
Instructions
- Pre-heat the oven to 385F.
- In a small bowl, melt the butter in the microwave (20 seconds increments).
- In a large bowl, pour the wet ingredients: eggs, melted butter, chestnut spread and milk (and sugar if you choose to add some). Mix well until smooth.
- Add progressively the flour and the baking powder, mix until smooth.
- Pour the batter in an oven mold,previously greased if necessary.
- Bake for 30 minutes or when the tip of your knife comes out dry when you pick your cake in the middle.
Notes
- if you like sweeter cake, you can add granulated sugar.
- Store in an air-tight container for a 3-4 days.
- Use store-bought chestnut purée or homemade.
Gloria says
Nothing beats a good and easy dessert recipe. This is perfect for any night of the week, or to take to a dinner party.
Natalie says
Such a beautiful fall-inspired cake. I love the simplicity yet it's so delicious. I will definitely bake it for the weekend.
Sharon says
I had to google what 20 cl of milk means. I got 7.04 oz. Did you all just use a cup of milk?
Mélanie says
Hi Sharon, it is actually less than a cup. I would say 3/4 of cup. I'll update the recipe card to give measurement options :) thank you for checking and happy baking!
JK says
Does this cake freeze well?
Mélanie says
I never froze it but I would imagine that once cooled down and properly wrapped and stored to keep it moist texture would be okay. Allow to thaw at room temperature. Let me know how it goes!
Ivonne says
Sharon,
20 cl equals 200 mil.
Mandy says
Hey! wondering what type of flour is used in this recipe. Is it AP flour? Thanks for sharing this delicious creation!
Mélanie says
Hello Mandy! Yes it is all purpose flour. Happy baking!
Juliette says
I just made this with White Wings Plain Gluten Free flour (Australian brand) and it was delicious!!! I used a springform pan. And it was definitely sweet enough for me.
Mélanie says
Thank you Juliette for your feedback! I'm so glad you enjoyed it!
Tina says
Great recipe, I'm definitely going to try it.
Although id be careful decorating food recipes with horse chestnuts as those as inedible. Probably best to make a note so no one thinks they are!
Mélanie says
Hi Tina, let me know when you tried it! Thanks for the suggestion, it is on the side and not on the cake so I think it is fine but I might add a note. Thanks :)
Teresa says
Try the extra-airy version, too - this recipe gets elevated!!
We had to order more containers of the purée because we’re going to be making this a lot. Thanks so much.
Mélanie says
Thank you so much for your comment! It makes me so happy you enjoyed the recipe!
Tasza says
Could I use chestnut flour in place of regular? I would like to make this gluten free.
Mélanie says
I have never tried, sorry, I'm not sure if the result would be the same.
Verna says
Easy peasy recipe
Mélanie says
Thank you Verna, I'm glad you found it easy, I aim for this kind of comments :)
Mary says
How do I make chestnut puree? I have a lot of chestnuts
Mélanie says
Hi Mary, I have never made any myself, I always get the store bought. I found this recipe online: https://www.thespruceeats.com/sweetened-chestnut-puree-recipe-p2-1136178. Enjoy!
Marian says
Can I use puree and add sugar and vanilla?
Mélanie says
Hi Marian, do you mean unsweetened chestnut puree? and then add sugar. I would say that should do the trick but I have not tested the recipe this way but I think this should do the trick. Let me know how it went!
Linda D says
Hi. I have a big jar of chestnut spread that was a gift. I’m confused though. Chestnut spread vs chestnut puree. They are not the same thing. I want to use up in baking (although I could just eat it with a spoon 🤪 ). Spread has sugar and vanilla; purée is just chestnuts. This recipe calls for the spread, correct? So prob won’t need too much sugar. Any other recipes using chestnut spread? Thanks so much. Lots of Good stuff here.
Mélanie says
Hi Linda, Correct this one uses chestnut spread. Chestnut puree would be just chestnut pureed unsweetened. This recipe calls for chestnut spread which is sweet and optional sugar depending on taste.
I hope this helps :)
Nancy Smith says
Just made it with chestnut spread available at Costco. It is absolutely delicious and doesn’t need additional sugar.
Marj says
Thank you for this simple recipe. Absolutely delicious!
Mélanie says
Thank you so much for taking the time to leave a comment. I'm glad you enjoyed it!