Chestnut Cake with Cornmeal Crust

By gwen charles
January 1, 2014
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Author Notes: Looking for a special cake to replace your coffee cake? How about this unusual breakfast cake with a sweet cornmeal piecrust? Using the original recipe from Edward Espe Brown's book Tomato Blessings & Radish teachings as a base, I made a special dish for breakfast on New Years day. This recipe uses Espe's a sweet cornmeal pie crust and replaces Chestnut cream for the tahini.
gwen charles

Serves: 8

The crust

  • 1 1/2 cups brown rice flour or your flour of choice
  • 1/4 cup corn meal
  • 1/2 cup brown sugar
  • 1/4 cup vanilla sugar or sugar
  • 1 cup butter or coconut oil
  1. Preheat oven to 375 degrees. Combine flours & sugars. Cut in butter until tiny lumps. Press half of this mixture ( about 2 cups) into bottom of a ungreased 9 1/2 inch springform cake pan or 9 x 13 inch baking pan. This will form the crust of the cake.
  2. Notes: The original recipes calls for unbleached white flour but I have made this cake with whole wheat flour, white local spelt four and brown rice flour and it is delicious every time. Using rice flour make a gluten-free cake.

The cake

  • 8 ounces Chestnut creme
  • 1/4 cup local maple syrup
  • 1/4 cup local yogurt or sour cream
  • 1 local egg
  • 3/4 teaspoon baking soda
  1. Combine the Chestnut butter, syrup, yogurt & egg. Add the remaining flour mixture. Mix in soda. Pour into pan on top of pressed down crust. Bake for 50 - 60 minutes at 375 degrees until center of cake has risen and is bouncy to the touch.
  2. Notes: For the Chestnut cream I used one can of Clement Faugier Spread Sweetened with Vanilla (Creme de Marrons), Made in France. The original recipe also calls for honey. I have found maple syrup to be a delicious substitution. Since the Chestnut creme is pre-sweetened, you can reduce the amount of maple syrup. Use local organic ingredients when possible.

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