Chestnuts are very special to me because Chestnuts relate to many happy memories. My absolute favourite cake is ‘Mont Blanc Cake’ and I bought a jar of Sweet Chestnut Paste to make it. I used the leftover to make these slices. I really enjoyed them with a nice hot cup of tea.

Cake Tin

I used 34 x 20cm Brownie/Slice Pan


60g Butter *softened
2 tablespoons Caster Sugar
1 Egg
1/2 teaspoon Vanilla Extract
1 cup Self-Raising Flour OR Plain Flour
*Note: Self-Raising Flour for thick & soft base, Plain Flour for thin & firm base
1/4 to 1/3 cup Sweetened Chestnut Paste
50 to 100g peeled & cooked Chestnuts *optional, coarsely/finely chopped

60g Butter *softened
1/4 cup Sweetened Chestnut Paste
3/4 cup Plain Flour

  1. Preheat oven to 170℃. Line a brownie pan or a shallow square cake pan with baking paper.
  2. For the base, combine softened Butter and Sugar until smooth, add Egg and Vanilla, and mix well. Add Flour and mix to form a soft dough. Spread in the prepared pan evenly and press down using your fingers.
  3. Combine Butter and Sweetened Chestnut Paste in a bowl. Add Plain Flour and make crumble. If too wet, add extra 2-3 tablespoons Flour. *Note: Chopped Chestnuts can be mixed into the crumble.
  4. Spread Sweetened Chestnut Paste over the base, and scatter the chopped Chestnuts and the crumble evenly. Gently press using your fingers. Bake for 30 to 35 minutes or until golden.
  5. Cool completely and cut into slices.