Sweet Chestnut Cake

Total time: 1hr 20m
Preparation Time: 20m

For 12 pieces

Nutritional Information

Contains 341 Kcal


  • 150 g sugar
  • 3 fresh egg yolks
  • 225 g frozen chestnut puree, defrosted
  • 100 g frozen peeled chestnuts, defrosted, cut into small cubes
  • 250 g white flour
  • 1 fresh egg whites
  • 1 pinch salt
  • 150 g icing sugar
  • 150 g butter
  • 1 tsp. cinnamon
  • 0.5 tbsp. lemon juice
  • 1 tsp. baking powder


  • Beat the butter until soft with a whisk on a hand mixer. Add the sugar and egg yolks and continue to beat until the mixture turns pale. Add the cinnamon, lemon juice and chestnut puree, continue beating. Stir in the diced chestnuts. Mix the flour and baking powder. Beat the egg whites with the salt until stiff, place on top of the mixture with the egg whites and flour, carefully fold in using a rubber spatula. Spoon the mixture into the prepared tin.
  • Bake for approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and place on a rack.
  • Beat the egg whites until frothy, add the icing sugar and lemon juice, mix well. Pour the glaze over the cake, allow to dry.

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