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Winter chestnut cake decorated with dark chocolate and walnuts
Decadent winter dessert with chestnut and walnuts

Winter chestnut cake

Author: Flavelo
Recipes Cakes and Desserts
Chestnut is the 'grain' of winter. Its floury, starchy texture results in dense, substantial cakes. In this recipe, the chestnut purée not only flavours but adds texture to the dough, complemented by the oiliness of walnuts. This cake is heavy, satisfying, true 'comfort food' for cold days.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 12 servings
🔥 Calories 400 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Potato masher or fork (for chestnuts)
  • Cake tin
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts

Instructions

1 ✓

Mash the chestnut purée with a fork or potato masher to loosen it.

Tip: If you leave it in a block, it will remain lumpy in the batter.
2 ✓

Mix the chestnuts and walnuts into the buttery sponge base. Mix the flour with the baking powder and add to the batter with the milk.

Tip: The oil from the walnuts helps prevent the chestnut dough from drying out.
3 ✓

Bake at 180°C for about 35 minutes. Check with a skewer, as the dense batter takes longer to bake through.

Tip: If the top is browning but the inside is raw, cover with kitchen foil.
4 ✓

Fill and cover with the whipped cream. Sprinkle with chocolate and extra chestnuts.

Tip: Chestnut and cream are a classic pair, and the bitterness of chocolate balances the sweetness.

Recipe FAQ

The batter was too thick.
Chestnuts absorb a lot of moisture (high starch content). If the mixture is too dry, add a little more milk before baking.

Ingredients

  • 250 g Plain flour
  • 150 g Caster sugar
  • 150 g Butter
  • 4 pcs Eggs
  • 100 ml Milk
  • 1 packet Baking powder
  • 250 g Chestnut purée (unsweetened or slightly sweetened)
  • 50 g Ground walnuts
  • 200 ml Double cream
  • 100 g Icing sugar
  • 1 tsp Vanilla extract
  • 50 g Dark chocolate (shaved)