Today’s Musings:
We’ve traveled (culinarily speaking) to Arles, the heart of Provence. This wasn’t just another picturesque landscape for Vincent Van Gogh — it was a living, breathing canvas. He arrived in 1888, hoping the southern sun and light would revive both his spirits and his work. And revive he did.
The Provençal sun transformed his palette. Fields of wheat, olive groves, and the surrounding countryside burst into color, revealing a golden light that had seemed hidden from him in the muted north. Van Gogh immortalized the cafés, the Yellow House, and the bridges over the Rhône. He painted sunflowers here, invited Paul Gauguin to stay with him, and in true Van Gogh fashion, turned into the roommate from hell. The pairing was short, tragic, and unforgettable.
Arles wasn’t merely a backdrop; it was a muse. Its colors, cafés, and Provencal warmth seeped into each brushstroke.
Today’s Recipe:
Full disclosure: this cake is called Gâteau Ardéchois, which makes you think “Ardèche”, not “Arles.” But here we are, in Provence, surrounded by lavender, markets, and quaint cafés, and it totally works. Why? Because chestnut cream doesn’t care about borders. It’s silky, sweet, nutty, cozy, and somehow feels just as at home on a sunlit Arles table as it does in a tiny Ardèche kitchen.
Browned butter, a whisper of almond flour, and a splash of rum or Armagnac all fold into the chestnut cream. Suddenly, you have a cake that rises lightly, smells incredible, and tastes like autumn in a bite. Dust it with powdered sugar, pour a little Muscat alongside, and boom — Provence approves. Locals might wink, food historians might sigh, but honestly? It’s rustic, charming, and absolutely delicious. And that’s what matters.
Gâteau Ardéchois
This humble looking cake is lush and ultra-moist, with a velvety, melt-in-your-mouth texture.
Ingredients
- 7 tablespoons unsalted butter
- 1 cup chestnut cream such as Clement Faugier crème de marrons
- 1 tablespoon dark rum or Armagnac (optional)
- 4 large eggs, room temperature and separated
- ⅓ cup all-purpose flour
- ⅓ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- Powdered sugar, for dusting
Directions
- Over medium heat, brown and cool butter and set aside. Preheat oven to 350°F. Grease and flour bottom and sides of an 8-inch round pan.
- In a large bowl, beat browned butter with chestnut cream and rum until smooth.Beat in egg yolks, one at a time, until fully incorporated.
- Sift flour, almond flour, and baking powder together. Fold gently into chestnut mixture.
- Whip egg whites salt to soft peaks. Gently fold into batter in three additions. Pour into prepared pan, smooth top.
- Bake 35-40 minutes or until a toothpick comes out clean with just a few moist crumbs. Cool in pan 15 minutes then transfer to a wire rack to cool completely. Dust with confectioners’ sugar before serving.
Tip: To test for soft peak, lift the whisk from the meringue—soft peaks gently hold their shape but the tip folds over.
Discover more from Two-Bit Tart
Subscribe to get the latest posts sent to your email.
I might just give it a go even as amateur of a baker as I am. Bisous!
Merci Michele! Happy New Year!