Gluten-Free Chestnut Cream Cake

When I was a child, my only encounter with chestnuts was through my mother’s nostalgic stories of Hungarian chestnut purée, a treat she savored in her youth. To me, these autumnal gems felt like a European delicacy, something to be enjoyed only when traveling to distant lands—like crêpes with Nutella or cherries in a brown paper bag, things that ’80s kids only heard about in stories.

A lot of water has flowed under the Seine since those early days, and now chestnuts have become an inseparable part of life here in Paris. When autumn arrives, the city fills with charming stalls roasting chestnuts over open flames, chocolate shops overflow with candied chestnuts, and patisserie windows are packed with decadent chestnut-based desserts. Naturally, Olivier’s iconic chestnut fondant makes its long-awaited seasonal debut. Even at Laurent Dubois’s cheese shop, there’s a cheese topped with a layer of candied chestnuts—a divine combination that captures the essence of fall in every bite.

Last year, it was the chestnut and pear cake that stole the show in our cozy Parisian apartment. This year, I simply must create at least one (or maybe two) chestnut-themed cakes. And this time, I’ve crafted an easy-to-make, gluten-free cake that’s rich with chestnut cream—a perfect treat for those who adore the deep, earthy flavor of chestnuts and the lush, moist texture of a truly satisfying cake.

Gluten-Free Chestnut Cream Cake
20 cm (8-inch) round pan

Ingredients
500g chestnut cream (or spread, sweetened)
100g egg yolks (around 4 eggs)
30g ground almonds
125g butter, melted
140g egg whites (around 4 eggs)

Preparation
1. Preheat the oven to 180°C (350°F). Grease the pan and line only the bottom with parchment paper.
2. In a large mixing bowl, combine the chestnut cream, egg yolks, and ground almonds until smooth.
3. Add the melted butter and stir until the mixture is glossy and well-combined.
4. In a stand mixer bowl, whip the egg whites until they form soft, stable peaks.
5. Gently fold one-third of the beaten egg whites into the chestnut mixture. Carefully fold in the remaining egg whites in two more additions, folding gently each time until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for about 45 minutes, until the cake is set. Remove from the oven, let it cool, and enjoy each luscious bite.
*the cake can be stored for up to a week in an airtight container at room temperature. The cake improves with time.

Bon-Appétit
Sharon