Indulge in Chestnut Cake, and try my personal recipe


Chestnut Cake, which is very simple and just delicious, and you can find the flour all year around too:

1 natural yoghurt (keeping the pot)*
1 pot of sugar
1 pot of oil (not olive oil though)
1 packet of baking powder
1 packet of vanilla sugar
3 eggs (separate the whites)
1 pot of chestnut flour

Mix ingredients, mount the egg whites and then delicately incorporate.

225° in an electric oven, for 23 minutes – but you may have to sample temperatures here.

All feedback on how you find this recipe is very welcome, I find it successful and use it regularly.

NB: if you prefer a stronger taste of chestnut, double the quantity of flour, and .. ‘bon appetitu’ !

4 comments to Indulge in Chestnut Cake, and try my personal recipe

  • john  says:

    What in the world is a “pot”?

    • Pamela  says:

      Hello John, a ‘pot’ is the equivalent to a ‘jar’ or a ‘tub’ and often used in baking – hope this is helpful to you, and thank you for calling in !

  • Laura Nelson  says:

    Is it a cup? How many ounces or grams? I’m still not clear on a pot.
    Would like to make this for a project I’m doing on Corsican food.

    • Pamela  says:

      It’s from the yoghurt Laura, I noted it in the ingredients.

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