When we talk about French pastry, one often think of fancy pastries offered in neat boulangeries or pâtisseries pastry shops. Thus sooo beautiful and tasty. But a bit sophisticated and complicated to make. On the contrary, even if pastry is getting more and more popular and the fact that there are many mums, pastry addicts or future chefs that do prepare incredible things, in many homes, pastry is quite simple.
And this is the kind of dessert I like: few seasonal ingredients, not too long to prepare, not too much fat or sugar, focus on taste rather than presentation, no fuss… So for the blog’s third anniversary I decided to make such a dessert with this chestnut flour cake as the main ingredient.
I choose chestnut flour because a part of my family comes from Ardèche (let’s say roughly located West of the Rhone River, almost halfway between Lyon and the Mediterranée) where chestnut is cultivated and I ate tons of chestnut purée as a child. I know it’s a bit reach but with a fresh baguette, it was a great snack after a whole day skiing. I just love chestnut and really wanted start baking using chestnut flour.
A few information on the recipe
- The blend of chestnut flour and corn flour makes it a gluten-free cake.
- The cake is here prepared with ripe pears cut into thin strips but when it’s not pear season you can use pears in syrup or why not try another fruit.
- I wanted a cake that is not too sweet but you may want to add 20 to 30 grams of sugar.
- Use chocolate chips or chop chocolate coarsely. Not too fine because the larger pieces won’t melt completely and you will still feel chocolate chips.
Pear and Chocolate Cake with Chestnut Flour (Gluten Free)
Delicious combination of pear and chocolate, flavors enhanced by chestnut floor, thus gluten free. Prepare the cake, soak in pears cut into strips, sprinkle chocolate chips and bake.
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