This chestnut cake is heavily inspired by gâteau ardéchois, a classic French cake from the chestnut-growing Ardeche region that uses sweetened chestnut puree.

When sweetened chestnut puree was hard to find, Frances Sellers roasted and shelled the chestnuts, then pureed them with maple syrup to taste. Instead of the topping recipe here, you also could simply ...

I adore all Christmas and wintry foods but my chief joy is the chestnut. In my view, there is no bad way to eat chestnuts, ever: my greatest – and exquisitely extravagant treat – is a marron glacé, as ...