Chestnut Cake Recipe/Chestnut Madeleine Recipe

chestnut flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more accessible.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in calories and cost.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide healthy fats and are often cheaper.

Melt 110g butter in a hot water bath or microwave.

Gently loosen 60g of chestnut paste.

Crack 2 eggs at room temperature and separate the whites and yolks.

Mix the egg whites and yolks evenly.

Divide the egg mixture into the chestnut paste 2-3 times and mix well.

Add 80g cake flour, 30g almond powder, and 4g baking powder to the mixture.

Pour in the 110g melted butter and mix until the dough is smooth.

Ensure the butter is at 40-50℃ (104-122℉) and not hot to avoid pre-activating the baking powder.

Refrigerate the mixture for 30 minutes.

Spread the melted butter very thinly on the Madeleine pan.

Mix the dough evenly after refrigeration.

Fill the pan 20% of the way with the dough.

Add canned chestnuts to the mixture.

Fill the pan 80-90% full with the dough.

Bake in the oven at 170-180℃ (338-356℉) for 12-15 minutes, depending on the oven specifications.

Cool the madeleines on a cooling grid.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens