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This ultra soft Ardèche specialty, unlike the cake made with chestnut cream. Prepared with chestnut flour, therefore gluten-free, it is very easy and quick.
In reality we often see two types of cakes called Ardéchois, this one with flour, very light, and a much richer and sweeter fondant with chestnut cream, for example that of Clément Faugier. So I won’t be able to tell you which one is the one that can be called Ardéchois. I admit that if the second is very delicious, this recipe here has a really appreciable flexibility and lightness, reminding me a little in texture of the Savoie biscuit.
Gluten-free flour
The nut of the chestnut tree makes it possible to produce gluten-free flour with a very distinctive taste that you can taste in pastries. Its brown color also gives a brown color to cakes.
The Ardèche, and in particular the Vivarais, the region of origin of my paternal grandfather’s family, is one of the three main French chestnut growing regions with Corsica and the Cevennes. Ardèche therefore has many traditional recipes with cooked chestnuts, chestnut cream or chestnut flour.
Gluten-free, don’t hesitate to use this delicious chestnut flour in other cake batters, clafoutis with a little extra or why not for a pancake batter that changes.
The recipe step by step in photos
As often I offer you a photo montage with all the steps to easily guide you through the steps of making the recipe. And you see it’s very simple.
- We separate the whites from the egg yolks because we are going to beat the whites until stiff.
- We whisk the yolks with the sugar to whiten everything and add the other ingredients. Note that in Ardèche I often see this cake made by adding the yolks at the end but I admit that I like the result of the cakes when you mix sugar and yolks first.
- Finally, add the egg whites by gently mixing.
Cooking is quite quick, around thirty minutes. You can make this cake in small individual muffin-type molds or in a cake mold, adjusting the cooking time.
It is often advisable to store chestnut flour in the refrigerator, or even in the freezer. I have never tried it yet, but in any case, choose an airtight container to avoid any risk of developing food myths that are a real pain to get rid of. Place your tightly closed container in a dry, cool place protected from light.
Recipes with chestnut flour
You may be wondering what else to do with chestnut flour. I also offer you on this blog a clafoutis with plums that you can try with other fruits, pancakes with chestnut flour to change from the classic recipe, and another cake with pears and chocolate. And in a savory version, a scallop recipe from three-star chef Alain Passard from a culinary workshop with him. A beautiful moment!
Soft gluten-free chestnut flour cake
This Ardèche specialty is ultra soft and light, unlike the cake made with chestnut cream. Prepared with chestnut flour, it is therefore gluten-free. Very quick to prepare.
To prevent sleep
The main stages: Separate the egg whites from the egg yolks. Mix the yolks with all the other ingredients. Beat the egg whites and add them to the cake batter before baking.
Calories: 430caloriesCarbohydrates: 37gProteins: 5gFat: 15gSaturated fats: 3gPolyunsaturated fats: 7gMonounsaturated fats: 4gTrans lipids: 0.1gCholesterol: 84mgSodium: 227mgPotassium: 52mgFiber: 2gSugar: 25gVitamin A: 151UIVitamin C: 7mgCalcium: 138mgIron: 1mg
Enjoy your food !
Enjoy