Chestnut Cake With Cornmeal Crust

• 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
• 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. 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.
3. 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.
4. 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.

crust, brown rice flour, corn meal, brown sugar, vanilla sugar, butter, cake, creme, local maple syrup, local yogurt, egg, baking soda

Taken from food52.com/recipes/25664-chestnut-cake-with-cornmeal-crust (may not work)