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Vanilla and Chestnut Cake (Le Castanhet)
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This richly autumnal, vanilla-scented cake is traditionally served at a festive meal during the gathering-in of the chestnut harvest in the Ardèche. You can vary the recipe to make an upside-down pear and chestnut cake by dusting the base of the tin with caster sugar, then placing slivers of ripe, peeled, cored pear on the base of the tin before adding the cake mixture. Bake as below, but allow another 5 minutes.
Serves: 6 - 8
This recipe was first published in November 2003.