Portuguese Chestnut Cake
Ingredients
- 333.3 gChestnut (whole, to be cooked)
- 133.3 gWhite sugar (powdered)
- 4 pcEgg (yolks and whites separated)
- 66.7 gUnsalted butter (softened)
- 33.3 gChestnut flour (sifted)
- 0.7 tspCinnamon powder
- 0.7 pcCitrus limon (L.) Burm. f. (for the zest only)
- 0.7 pinchGray sea salt
Method
A dense, moist crumb that melts on the tongue, carrying the woody scent of chestnuts. The thin, slightly crackly crust protects a soft, earthy-colored heart.
- 1
Score the chestnut skins. Boil them until they are tender when pierced with a knife. Peel them while still hot; the skin comes off more easily.
- 2
Pass the chestnuts through a food mill or masher. You need to obtain a fine, smooth paste without any lumps.
- 3
Whisk the egg yolks with the white sugar until the mixture whitens and becomes foamy. It should form a ribbon when the whisk is lifted.
- 4
Incorporate the softened butter, chestnut puree, chestnut flour, cinnamon, and lemon zest. The batter should be thick and well combined.
- 5
Beat the egg whites with a pinch of grey sea salt until stiff peaks form. Gently fold them into the batter using a spatula to keep the air in.
- 6
Pour into a buttered tin. Bake at 180°C. The cake is ready when it feels firm to the touch and a knife blade comes out clean.
Frequently asked questions
How do you get this dish right?
- Do not overwork the egg whites once folded in, or the cake will lose its lightness.
- If using pre-cooked canned chestnuts, rinse them thoroughly before pureeing.
How long does this dish keep?
Keep the cake under a cake dome at room temperature for up to 3 days. It tastes even better the next day.
