PREP TIME: 15M
COOK TIME: 1 H
YIELD: 1 CAKE
1-1/2 cups pureed chestnuts
1-1/2 cups ground almonds
5 egg yolks
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 tablespoon lemon zest
1-1/2 cups ground blanched almonds
2 tablespoons all-purpose flour
5 egg whites
2 tablespoons confectioner’s sugar
Preheat oven to 350F. Coat an 8-inch cake pan with baking spray.
Cut an X in one side of each chestnut. Place chestnuts in a deep pot and cover with water. Boil rapidly for about 20 minutes or until chestnuts are soft. Remove from pot and let rest until cool enough to handle. Remove the shell. Puree chestnuts.
Separate eggs. Set aside egg whites. Beat the egg yolks and sugar until light and fluffy. Add remaining ingredients except for egg whites and mix well.
Beat the egg whites until soft peaks form. Gently fold into mixture. Pour into prepared pan and bake for 50 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes. Remove cake from pan and cool completely. Dust lightly with confectioner’s sugar.
Recipe from Olives & Okra