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L’Ardéchois

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L’Ardéchois is a rustic French cake that captures the essence of southern France. Made with chestnut flour and chestnut purée, this dense and flavorful cake has a unique nutty taste that’s complemented by a hint of rum. Simple to make yet indulgent, L’Ardéchois is perfect for any occasion, from afternoon tea to a special dessert. The rich flavors of chestnut make this cake a true taste of the French countryside, and it’s sure to impress anyone who tries it.

Ingredients

Prepare the Cake Batter:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

    • Mix the Dry Ingredients: In a medium bowl, whisk together the chestnut flour, all-purpose flour, baking powder, and salt. Set aside.

    • Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes using an electric mixer.

    • Add the Eggs and Milk: Add the eggs one at a time, beating well after each addition. Stir in the milk and rum (if using), mixing until fully incorporated.

    • Add the Chestnut Purée: Gently fold in the chestnut purée (or spread) into the batter, making sure it’s evenly distributed.

    • Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.

  • Bake the Cake:

    • Pour the batter into the prepared cake pan and smooth the top with a spatula.

    • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached.

    • Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

  • Serve:

    • Dust with Powdered Sugar: Once the cake is completely cooled, dust the top with powdered sugar, if desired.

    • Serve: Slice and serve the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Instructions

For the Cake:

  • 1 1/2 cups (180g) chestnut flour

  • 1/2 cup (60g) all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup (115g) unsalted butter, softened

  • 3/4 cup (150g) granulated sugar

  • 3 large eggs

  • 1/2 cup (120ml) milk

  • 2 tablespoons dark rum (optional)

  • 1/2 cup (100g) chestnut purée (or chestnut spread)

For Dusting:

  • Powdered sugar (optional)

Notes

  • Storage/Reheating: L’Ardéchois stays fresh for 3-4 days when stored in an airtight container at room temperature. If you have leftovers, you can refrigerate it for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.

  • Freezing: L’Ardéchois freezes well. Wrap the cooled cake tightly in plastic wrap and then foil, and store it in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours or overnight before serving.

Find it online: https://avarecipe.com/lardechois/