by 
Mimi Thorisson
It has been a few months since I had the wonderful opportunity to meet and cook with Mimi Thorisson in her home in south-western France.
I find myself frequently reminiscing about the recipes we cooked, what we chatted about while we were sitting at her vast dining table, and the recipe notes which I exchanged with the other ladies in the workshop. I think often of her impossibly beautiful children with their impeccable politeness, not to mention their envious appetite for everything their mother would put before them.
As I look back on my time at the Manger Workshop, it becomes apparent that it has had more of an impact on me than I had first thought, but in a way which I hadn’t expected.
Mimi had a calmness to her which was very appealing, particularly in light of the fact that her children would frequently flit about her with their small demands (like most children do), yet Mimi still found a way to put her children at ease whilst, at the same time, conduct a workshop for a bunch of strangers loitering in her family kitchen.
These days, when my children attempt to rupture my zen whilst I am trying to get myself sorted in the kitchen, I find myself briefly pausing and asking myself, “What would Mimi do?”
First, maybe Mimi’s children wouldn’t be flat out on the kitchen floor, taking up valuable real estate in our tiny kitchen, and hysterical because they want pasta and I am cooking rice.
But it is nevertheless reassuring to have a role model to look up to; the day my children beg me for foie gras on toast (which I witnessed Mimi’s children doing), I will know that I have achieved something!
Chestnut Cake Recipe
I think something Mimi and I have in common is our love for chestnut purée.
During her workshop, she showed us how to make a very rich, but very simple, chocolate chestnut cake which contained a tin of this favourite ingredient of ours. The cake was dark and moist, almost like a pudding, and several in our group recreated this cake for Christmas dinner recently.
I was all set to make this cake one evening when I came across Mimi’s latest blog post which had a recipe for a Vanilla Chestnut Cake.
I was instantly reminded of a cake which my aunt used to make often whenever I visited her in Basel, a city in the north-west of Switzerland which borders with both France and Germany. I have some memories of eating a chestnut loaf cake with bars of (Lindt) chocolate served alongside. It wasn’t a fancy cake, by any means, but it evoked happy memories.
And Mimi’s Vanilla Chestnut Cake is utterly delicious and addictive. I took the liberty to add dark chocolate chips to the cake, and my family and I almost finished the cake in one sitting. I think they will, too, have happy memories of this cake.
There is just one slice left, and I am claiming that for my breakfast tomorrow.
More Chestnut Recipes
If you have a can (or two) of sweetened chestnut purée which needs using up, may I suggest the following recipes using chestnut purée?
Chocolate Pavlova with Chestnut Purée
Chestnut Cake with Chocolate Chips
Ingredients
- 4 eggs, separated
- 500 g (18 oz) sweetened chestnut purée, (preferably Clément Faugier brand)
- 80 g (¾ stick) unsalted butter, softened
- 75 g (½ cup) plain flour, (all-purpose flour), sifted
- 5 g (1 teaspoon) baking powder
- 1 pinch fine salt
- 50 g (¼ cup) dark chocolate chips
- icing sugar, (powdered sugar) for dusting
Instructions
- Preheat the oven to 180°C (350°F) (without fan).
- Grease a small bundt pan with non-stick baking spray, and then dust generously with flour. Tap the pan over the kitchen sink to remove the excess flour. (Note: I used a bundt pan with 1 litre / 4 cup capacity).
- Whisk the eggwhites until stiff peaks form.
- In a separate bowl, beat together the egg yolks, sweetened chestnut purée, and butter until you have a smooth mixture.
- Fold through the flour, baking powder and salt.
- Gently fold through the eggwhites, one third at a time at a time, through the cake batter. Take care not to lose too much air.
- Once all of the eggwhites have been added to the cake batter, gently fold through the chocolate chips.
- Pour the batter into the prepared cake pan. Make sure there is at least 2 cm/1 inch space from the rim of the cake pan.
- Bake for 40-50 minutes, or until a skewer inserted in the middle comes out clean.
- Leave the the cake to cool on a wire rack for about 15 minutes before gently unmoulding the cake from the pan.
- Leave the cake to cool completely on a wire rack.
- Dust with icing sugar (powdered sugar) before serving.
Kitchen Notes
- USING A BUNDT PAN
For most plain cakes, I like to use a fancy cake pan to make them more special. Here, I used a small bundt pan with 1 litre (4 cup) capacity. If you don’t have a bundt pan, you could, of course, bake the cake in a 21 cm (9 inch) round cake pan. The cake might take less time to cook in a normal round cake pan as it is not as deep as a bundt pan, so start checking with a skewer after 35 minutes or so. - SWEETENED CHESTNUT PURÉE
If you can’t find sweetened chestnut purée near you, you could try to make some yourself, provided that you can find pre-cooked chestnuts (whether frozen, canned or in vacuum-sealed packs). My recipe for Mont Blanc Pavlova contains instructions on how to make your own sweetened chestnut purée. - RECIPE CREDIT
This recipe has been adapted from Mimi Thorisson. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Did you make this recipe?
Please leave a comment below and share your photos by tagging @eatlittlebird on social media and using #eatlittlebirdUpdate
This recipe was first published on 29 January 2017. It has been updated with new photos and more comprehensive recipe notes.
I am completely intrigued by that chestnut cream! Can’t wait to try this recipe!
Chestnut cream is a very French product, but if you can find it near you (most likely online), it can be addictive!
I was just trying to figure out what to do with some chestnut cream! This is fabulous!
I hope you will get a chance to try this recipe! It’s a really delicious cake 🙂
Such wonderful foodie memories! I just smiled thinking of your kids “helping” in your kitchen – so fun! The recipe looks absolutely divine too, beautiful photos!!
Thanks, Debra!
What a delicious looking recipe. I haven’t tried chestnuts in bakery. Photos are lovely.
Thanks, Julie! As chestnuts are readily available where I live, I use it quite a lot in cooking and baking 🙂
Wow. Just wow. I need this in my life right now.
Thanks for popping by!
What a lovely looking cake, I think I want to look for a pan like that. I’ve never had chestnut cream, I bet it’s an interesting flavor.
This Bundt cake pan is very common in western Europe, or at least in France, Germany, Switzerland and Austria. I hope you will get a chance to try chestnut cream one day – it’s absolutely delicious and addictive.
How unique! I’ve never heard of chestnut spread before, but I’m sure I would love it. And I love your pictures.
Thanks, Vanessa! Chestnut spread (or chestnut cream) is typically found in France. If you can find it near you (most likely online), I would definitely recommend trying it!
Beautiful little cake and that cream! I can’t wait to try it!
Hope you will enjoy the recipe!
This is such a beautiful looking cake. I’ve never used chestnut cream so will have to check it out. Loving the addition of dark chocolate chips!
Chestnut cream is one of my favourite ingredients. We sometimes eat it just as it is with some whipped cream. Yum!
I love this cake! It looks beautiful and I can imagine so very delicious. One thing I always notice is the prominence of chestnut cream in Europe vs here in the States. It’s a shame we don’t use it here in the U.S. more as its divine! Also Mimi is all of our role models when it comes to parenting #mommygoals! 🙂
Thank you, Beeta! I was first introduced to chestnut cream when I visited my family in Switzerland as a child. It’s really popular in cakes and desserts here in winter. Whenever I returned to Australia, I always had cravings for chestnut cream! Thankfully, these days, I can find it easily in Zurich 🙂
Wow! What a gorgeous cake! I am totally intrigued with the chestnut cream and spread and hope to find it in the UK and bring it back to the US when I visit. I can see myself having 3 helpings of that cake!
You might be able to find this chestnut cream at some specialty stores in the UK, particularly in London. Otherwise, hopefully you will be able to buy it online in the US. It’s a wonderful ingredient to become acquainted with 🙂
What a gorgeous looking cake! I love hearing about your kids and what would Mimi do!
LOL!! My kids can drive me crazy on some days or be complete angels at other times. It was fun watching them play together with Mimi’s younger children 🙂
I’m definitely intrigued by chestnut cream – need to check that out. Such a beautiful cake – wonderful photos too!
Thanks, Kathryn! Hopefully you will be able to find it near you. P.S. We lived near Chicago for a few years and I have such fond memories!
I saw this cake over on Instagram Thanh and it had me running back home to see if I had some chestnut purée left in the cupboard! I adore that stuff and I love the look of this cake 😀
Thanks, Jodie! The recipe uses quite a bit of chesnut purée but you won’t regret it 🙂
How have I never heard of chestnut spread!? I really need to find me some of that! I’m such a bundt cake fanatic, so as soon as I saw the first photo, I was hooked. Looks so delicious!
Thanks, Byron! I like to bake a lot of plain-looking cakes in Bundt tins – it makes them suddenly look not so plain anymore. Hope you will get a chance to try chestnut spread one day!
This recipe is so pretty I came back for a second look! That cake looks so delicate and your styling is on point!
Hi Linda,
Thank you for your lovely words!
Wow – how I have not seen or heard of chestnut spread?! I feel like I’m missing something REALLY GOOD!
I hope you will get a chance to try it someday! It truly is really delicious 🙂
I’ve never made a bundt cake, but I’ve always wanted to. The pan you use here is gorgeous!
Bundt tins have a way of making any plain cake look special. My tip is to use lots of non-stick baking spray to make sure the cake comes out easily. Hope you will try to make a Bundt cake one of these days!
Never had chestnut in a cake – now I’m intrigued! They have such a sweet, rich flavor to begin with… And I agree about using a Bundt pan for a simple cake!
You’re right – the sweetness of the chestnuts makes them lovely to use in cakes. Hope you will get to try it one day!
That cake looks beautiful! I love the decorative bundt pans. I’ve never used chestnut cream before, but it sounds fantastic.
Such a fabulous looking bundt cake! I am obsessed with bundt cakes and yours is just perfection! So surprised to see chestnut spread used for this recipe. Had no clue it exists and that can be used for cakes. I really have to make this!
Thank you! Hope you will get a chance to try chestnut spread one day!
Love the picture of the cake and must be delicious. One question though the picture of the product is chestnut speed. Is it the chestnut cream that called for the recipe? Thanks for your help. Kally
Typo mistake, I meant chestnut spread shown on the picture. Is it the same as chestnut cream?
Hi Kally,
Yes, the chestnut spread in the photo is what I used in this cake. I call it chestnut cream because that is how it is called in French (crème de marrons). Sorry if this is confusing!
Thank you. It’s clear now. I will get the ingredients and hope it turn out.
Good luck!
It sounds like your (and Mimi’s) kitchen is a wonderful place to be. This cake seems just delicious, and MY GOODNESS your photos are gorgeous! I am definitely saving this recipe.
Hi Sarah,
Thanks for your lovely words! Hope you will get a chance to try this recipe one day 🙂
I have never tasted chestnut cream and I am tempted to taste some. The bundt cake looks marvelous and love your clicks! I am going to try to see if I can spot chestnut spread or cream somewhere here in the US.
Thanks, Sandhya! If you can’t find it at a specialty store, you should be able to find it online, for example at Amazon. I hope you will get a chance to try it!
I’ve never heard of chestnut cream before – I need to try some. I also love your bundt pan. I’m doing a series of bundt cakes this month so I’m always scoping out new bundt shapes!
This Bundt tin is perhaps the most popular in Switzerland – it’s available everywhere, even in the supermarkets. But I have such a soft spot for Bundt tins and am always collecting new shapes, much to the dismay of my husband!
Such an easy and delicious cake! I’ve tried it with and without the chocolate chips – both are great but the chocolate does add something special ?
Wow, this is stunning! I want to try it out! These look amazing!
Is 55 g of flour enough for this recipe? Just wondering if the cake will hold together … thank you, Monika
Hi Mona,
Yes, there is only 55g of flour in this recipe as it is a somewhat small and moist cake. I hope you will enjoy this recipe!
Dear Thanh, just wondering if the amount of flour, 55 g isn’t too little? I’ve been browsing the Internet for chestnut cake recipes and most of them they call for more flour with the same amount of chestnut cream …
Hi Mona,
I make this cake quite regularly in winter, and 55g or 1/2 cup of flour is all it needs 🙂 It’s quite a moist cake, and that could be why there is very little flour in the recipe. Hope you will enjoy it!
Thank you for adapting this for common US pantry ingredients like all purpose flour vs self rising and unsalted butter. I think there was a typo in the recipe – no way this can fit un a 3 cup Bundt pan, it fits perfectly in a 6 cup one though.
Hi Jenn,
Thank you for your feedback. I do, in fact, use a 3 cup Bundt pan to make this cake 🙂 You could, of course, use a larger Bundt pan too. Thanks for popping by!
This is the best chestnut cake recipe ever! Although I was kinda suspicious about the amount of flour in it, I gave it a try yesterday and baked it… the result has been truly pure heaven 🙂 I added some flavor tweaks to it such as dried cranberries and almond but otherwise followed the recipe to the letter. Thank you 🙂
Hi Mona,
So glad you enjoyed this recipe! Whenever we go to France, I stock up on chestnut purée just to make this cake 🙂 I love the tweaks you have made to this cake too!
I had a tin of Chestnut Cream and came across this recipe whilst looking for a way to use it in or on a cake. So simple to make and it was SO delicious and moist. I made it gluten free also by changing out the flour. Worked perfectly. I cooked it in a heart shaped tin for my daughter and just cooked it a bit longer checking regularly. Dusted it with icing sugar over lace for a pretty effect and served with cream, Was a hit with my parents and family. Thank you!
Hi Sandy,
That’s great to know that this recipe works as GF version! This is one of my kids’ favourite cakes – I always have a tin of chestnut cream on hand to make this cake.
Hi, I’m also in Switzerland, where Marronipuree is sold in frozen bricks at Migros/Coop. I’m familiar with the creme de marron that come in tins/jars in France and have enjoyed those as spreads on bread, but would love to know whether I can use the Swiss product for this recipe. Hope you can comment!
Hi Saskia,
I’ve never tried it with the Marronipurée but I imagine it would be similar. However, the sweetness might vary. Crème de marron is usually quite sweeter, and I think it is sweeter than Marronipurée. So you might need to adjust the sugar in this recipe. Hope this helps. But I might try this recipe myself with Marronipurée too soon 🙂
Hi and hope everyone is having a great holiday season. I tried making this cake twice and threw in the towel after the second try. It sounded lovely but unless this cake is meant to be a dense loaf, the measurements didn’t work out. 500 grams of chestnut puree to 55 grams of flour might be too big of a difference. But thank you for sharing and if there is a typo on this recipe do share with me. All the best.
Hi Cynthia,
Sorry that this recipe did not work for you. Which brand of chestnut purée did you use? I wonder if that could be why your cake turned out so dense? The chestnut purée from Clément Faugier is quite dense in itself. The cake should have a cake-like texture once baked. I know many readers question the amount of flour in this recipe, but it is correct.
Having said that, it is Mimi Thorisson herself who suggests “1/2 cup/55 g flour” in her recipe. (Please see the original recipe at this link: http://mimithorisson.com/2017/01/14/moments-preserved/) According to my scale, 1/2 cup flour equals 75 g flour.
So I have just made this cake today using 75 g of flour, and the results were still great. I have updated the recipe accordingly. Perhaps 75 g of flour in this recipe would work better for you?
Very delicious recipe! My mother used to bake a very similar cake with the same chestnut purée. It tastes almost the same. I like very much the addition of chocolate chips in this recipe. I will make again for sure!
I have a can of unsweetened chestnut puree. How do I make it into a sweetened paste?
Nice