Chestnut Cake


The following is a recipe for chestnut cake. It's an adaptation of a recipe by Chef Tallyrand at HUB-UK (2011).


Preheat the oven to 180°C. Butter a round 25-26 cm cake tin. Roast or boil the chestnuts. If the chestnuts are roasted, simmer in the milk for 15 minutes or until soft. Puree the chestnuts in a food processor. Put the sugar and egg yolks in a large bowl and mix. Add the melted butter, and mix. Add the almonds, chocolate, lemon juice, and brandy, and mix. Then, add the chestnuts and mix. In a separate bowl, whisk the egg whites until stiff, and fold into the mix. Pour the mix into the cake tin and bake for 45 minutes. Let cool for an hour or more before eating.