Chestnut Cake with Cornmeal Crust

Directions

1. The crust
2. 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.
3. 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.

1. The cake
2. 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.
3. 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.