Pear and chestnut cake (Fondant poire et châtaigne) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on December 28, 2014

    I am coming back to amend my review of this cake to make a point of saying the timing for this cake is way off. Probably the measurements too. To be fair, I subbed GF flour for the ap flour so that might have had some impact. I took it out of the oven after 40 minutes and it looked done. I put the stick in in several places and it appeared clean but on closer inspection, it was still raw throughout. I let it cool for 40 minutes and popped it out of the pan. That is when I realized it wasn't cooked through. Put it back in, this time on a sheet pan. I baked it, and baked it, but it never fully cooked through. Pity b/cuz this is a lovely cake with an ethereal quality, an, I can't quite put my finger on it quality, owing to the chestnut flour. Try cutting down on the yogurt next time or using greek yogurt?

  • RosieB on September 28, 2014

    I recently made this cake as a desert for a French inspired dinner party and it was beautiful. The chestnut flour give the cake a really interesting flavor with the pears. I served it with a walnut praline ice cream which complimented the cake perfectly.

  • Zosia on November 25, 2013

    Fantastic cake with a nice texture and amazing flavour. But, this is the second thing I've baked from this book - the peach clafoutis was the first - where I found the baking time to be way off. The cake needed an additional 20 minutes in the oven before it was done. Make sure when you test for doneness with a knife that you're going through batter and not just piercing pieces of fruit.

  • TrishaCP on October 27, 2013

    I really liked the combination of chestnut flour and pears, and I also liked that this recipe was heavy on the fruit- with just enough batter to coat the pears. However, keep an eye on the cooking time- the color of the chestnut flour can make the cake appear closer to being done than it may actually be and following the recipe time, the center of my cake came out raw.

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