Between the Atlantic and Mediterranean coasts, Occitanie is a land of contrasts at the crossroads of cultures. From the Pyrenees to the gateway to Provence-Alpes-Côte d'Azur, the region boasts an exceptional gastronomic heritage. Local produce also offers a wide choice of desserts and sweets.

Discover the flavours of Occitan Provence with this light chestnut cake.

Level of difficulty : Easy and cheap
Preparation time : 20 minutes
Cooking time : 40 minutes

Serves 6 - Ingredients :

100 g chestnut flour
90 g Rice flour
60 g hazelnut powder
5 Eggs
200 g sugar
1 sachet baking powder
2 pinches of salt
200 g butter

Directed by :

• Preheat the oven to 150°C.
• Separate the egg whites from the yolks. In the bowl of a stand mixer, beat the egg yolks, sugar and salt until the mixture whitens and doubles in volume.
• Melt the hazelnut-coloured butter and add to the mixture.
• Add the sifted flour and baking powder, then the hazelnut powder.
• Mix to a smooth paste.
• Whisk the egg whites until they have the texture of a bird's beak. Using a spatula, fold them gradually and gently into the batter.
• Pour into a buttered and floured tin. Bake for 40 minutes (depending on your oven). Leave to cool before removing from the tin.

Enjoy your meal!