Chestnut Puree Cake
I stumbled upon this recipe out of simple curiosity after having leftover frozen chestnut puree from another dessert. The cake is easy to make and fits well in the fall, but also in other seasons if you have chestnut puree on hand, whether frozen or in a jar. I used a small pan, 20x10 cm, but you can make two small pans if you divide the mixture.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 20-25 minutes
Servings: 8-10 slices (from two small pans or one larger one, depending on the shape)
Difficulty: easy to medium
Recipe type: simple cake, suitable for a snack or breakfast
Ingredients
5 large eggs
3 tablespoons sugar
200 g chestnut puree (frozen or jarred)
2 tablespoons water
2 tablespoons oil
1 tablespoon cocoa powder
5-6 tablespoons flour
1 teaspoon baking powder
1 pinch of salt
Preparation Method
1. If the chestnut puree is frozen, let it thaw completely at room temperature. Mix it well with a fork to avoid lumps.
2. Prepare a loaf pan or two small pans lined with baking paper or greased with a little oil and flour. Preheat the oven to 180 degrees.
3. Crack the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff, then gradually add the sugar and continue beating until a glossy meringue forms.
4. Add the yolks over the egg whites and gently mix without a mixer.
5. Incorporate, with a wooden spoon, the flour (5 or 6 tablespoons, depending on the consistency of the mixture), the oil, the baking powder, and the chestnut puree. Mix by folding to keep the air in the mixture. Add the two tablespoons of water as well.
6. When the mixture is homogeneous, set aside about a quarter of it in a separate bowl and mix in the tablespoon of cocoa powder.
7. Pour three-quarters of the white mixture into the pan/pans, then place the cocoa mixture in the center on top. This way, when cut, the cake will have a darker area in the middle.
8. Bake for 20-25 minutes. Test with a toothpick – if it comes out clean, it’s ready.
Why I Make This Recipe Often
I make it because you don’t need complicated ingredients, and it adapts quickly, especially if you have leftover chestnut puree in the freezer. It slices well, stays moist for a few days, and is a slightly different cake option compared to the usual ones. It’s not overly sweet either.
Tips and Variations
Tips
The chestnut puree must be well thawed and smooth; otherwise, there will be hard pieces in the cake.
If using jarred puree, taste it – some are already sweetened. You can reduce the sugar a bit if you want the cake less sweet.
If you have smaller pans than 20x10, divide the mixture so it doesn’t rise too much and bakes evenly.
Substitutions
The oil can be replaced with melted butter, but it will slightly change the texture.
Regular flour can be swapped with whole wheat flour, but the cake will be denser.
Cocoa can be omitted if you want a completely light-colored cake.
Variations
You can add coarsely chopped nuts or raisins for texture.
A teaspoon of rum essence can be added to the chestnut puree for flavor, but it’s optional.
If you feel like a marbled cake, you can reverse the mixtures – add more cocoa or mix more for a different effect.
Serving Ideas
It goes well with tea or coffee, for breakfast or as a snack.
It can be served with a little powdered sugar on top.
Alongside a thin red fruit sauce (if you have it), for those wanting something more refreshing.
Frequently Asked Questions
Can I use jarred chestnut puree?
Yes, as long as it’s plain or only slightly sweetened. Very sweet puree can make the cake too sweet, so adjust the sugar if necessary.
Can I double the quantities for a larger pan?
Yes, but then the baking time will be longer. Check with a toothpick; it may take 35-40 minutes for a large pan.
What can I grease the pan with if I don’t have baking paper?
You can use oil or butter and a pinch of flour to prevent sticking.
What consistency should the batter have at the end?
It should be quite soft but not liquid. It should flow easily from a spoon but not be like a very fluffy sponge cake.
Nutritional Values (approximate)
For one slice (out of 10 slices/small pan): about 130-150 kcal.
Carbohydrates: 19-22 g
Protein: 3-4 g
Fats: 3-4 g
These are approximate values and depend a lot on the brand of chestnut puree and whether it is sweetened or not. The cake is not very fatty and doesn’t have much sugar compared to other desserts.
Storage and Reheating
The cake keeps well for 2-3 days at room temperature in a covered container or wrapped in foil. It doesn’t dry out quickly. If you want to keep it longer, put it in the fridge, but let it come to room temperature before serving. I do not recommend reheating in the oven or microwave, as it may dry out.
That’s it – the recipe is simple, and the chestnut puree really adds something special.
I stumbled upon this recipe out of simple curiosity after having leftover frozen chestnut puree from another dessert. The cake is easy to make and fits well in the fall, but also in other seasons if you have chestnut puree on hand, whether frozen or in a jar. I used a small pan, 20x10 cm, but you can make two small pans if you divide the mixture.
Quick Info
Total time: about 45-50 minutes
Preparation time: 15-20 minutes
Baking time: 20-25 minutes
Servings: 8-10 slices (from two small pans or one larger one, depending on the shape)
Difficulty: easy to medium
Recipe type: simple cake, suitable for a snack or breakfast
Ingredients
5 large eggs
3 tablespoons sugar
200 g chestnut puree (frozen or jarred)
2 tablespoons water
2 tablespoons oil
1 tablespoon cocoa powder
5-6 tablespoons flour
1 teaspoon baking powder
1 pinch of salt
Preparation Method
1. If the chestnut puree is frozen, let it thaw completely at room temperature. Mix it well with a fork to avoid lumps.
2. Prepare a loaf pan or two small pans lined with baking paper or greased with a little oil and flour. Preheat the oven to 180 degrees.
3. Crack the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff, then gradually add the sugar and continue beating until a glossy meringue forms.
4. Add the yolks over the egg whites and gently mix without a mixer.
5. Incorporate, with a wooden spoon, the flour (5 or 6 tablespoons, depending on the consistency of the mixture), the oil, the baking powder, and the chestnut puree. Mix by folding to keep the air in the mixture. Add the two tablespoons of water as well.
6. When the mixture is homogeneous, set aside about a quarter of it in a separate bowl and mix in the tablespoon of cocoa powder.
7. Pour three-quarters of the white mixture into the pan/pans, then place the cocoa mixture in the center on top. This way, when cut, the cake will have a darker area in the middle.
8. Bake for 20-25 minutes. Test with a toothpick – if it comes out clean, it’s ready.
Why I Make This Recipe Often
I make it because you don’t need complicated ingredients, and it adapts quickly, especially if you have leftover chestnut puree in the freezer. It slices well, stays moist for a few days, and is a slightly different cake option compared to the usual ones. It’s not overly sweet either.
Tips and Variations
Tips
The chestnut puree must be well thawed and smooth; otherwise, there will be hard pieces in the cake.
If using jarred puree, taste it – some are already sweetened. You can reduce the sugar a bit if you want the cake less sweet.
If you have smaller pans than 20x10, divide the mixture so it doesn’t rise too much and bakes evenly.
Substitutions
The oil can be replaced with melted butter, but it will slightly change the texture.
Regular flour can be swapped with whole wheat flour, but the cake will be denser.
Cocoa can be omitted if you want a completely light-colored cake.
Variations
You can add coarsely chopped nuts or raisins for texture.
A teaspoon of rum essence can be added to the chestnut puree for flavor, but it’s optional.
If you feel like a marbled cake, you can reverse the mixtures – add more cocoa or mix more for a different effect.
Serving Ideas
It goes well with tea or coffee, for breakfast or as a snack.
It can be served with a little powdered sugar on top.
Alongside a thin red fruit sauce (if you have it), for those wanting something more refreshing.
Frequently Asked Questions
Can I use jarred chestnut puree?
Yes, as long as it’s plain or only slightly sweetened. Very sweet puree can make the cake too sweet, so adjust the sugar if necessary.
Can I double the quantities for a larger pan?
Yes, but then the baking time will be longer. Check with a toothpick; it may take 35-40 minutes for a large pan.
What can I grease the pan with if I don’t have baking paper?
You can use oil or butter and a pinch of flour to prevent sticking.
What consistency should the batter have at the end?
It should be quite soft but not liquid. It should flow easily from a spoon but not be like a very fluffy sponge cake.
Nutritional Values (approximate)
For one slice (out of 10 slices/small pan): about 130-150 kcal.
Carbohydrates: 19-22 g
Protein: 3-4 g
Fats: 3-4 g
These are approximate values and depend a lot on the brand of chestnut puree and whether it is sweetened or not. The cake is not very fatty and doesn’t have much sugar compared to other desserts.
Storage and Reheating
The cake keeps well for 2-3 days at room temperature in a covered container or wrapped in foil. It doesn’t dry out quickly. If you want to keep it longer, put it in the fridge, but let it come to room temperature before serving. I do not recommend reheating in the oven or microwave, as it may dry out.
That’s it – the recipe is simple, and the chestnut puree really adds something special.