Chestnut Cake

Yields: a cake for 8

Preparation time: 10'

Cooking time: 35'


  • Static oven (180°C)


  • 440g of frozen Marroni (Chestnut) paste. Read the notes below if you can’t find it.
  • 125g butter
  • 100g caster sugar
  • 7g of vanilla sugar or vanilla extract
  • 4 eggs


  • Take the butter out of the fridge and the chestnut paste out of the freezer 30’ before starting
  • Pre-heat oven to 180°C
  • [OPTIONAL] for extra fluffiness separate the egg whites and whisk them to stiff peaks
  • Mix the rest of the ingredients together
  • Carefully incorporate the egg whites trying to not push out too much air
  • Put in a cake tin with baking paper in it
  • Bake for 30’ to 40’ minutes at 180°C or until the top starts cracking a bit in the center

How simple can it be?

This recipe can be simplified to literally be “mix all together; bake”.

About the Chestnut paste

This is not easy to come by outside of Switzerland but it is a 74% boiled chestnuts 26% sugar mix, so I think this should be fairly easy to make at home (but I haven’t tried).

This is how the ingredient I use looks like: chestnut puree

Category: Sweets

Origin: Swiss