Ingredients

• 400 g chestnuts
• 160 g sugar
• 100 g almond flour
• 100 g butter plus a little
• 4 eggs
• lemon

For the chestnut cake recipe, boil the chestnuts in boiling water for about 20 ', until tender. Soften the butter well in a small bowl, mixing it with a spoon for a couple of minutes. Separate the eggs. Start whipping the egg whites (keeping the yolks aside) and, as soon as they are a little frothy, add 60 g of sugar and continue whipping them until stiff.

Drain the chestnuts, peel them and blend them, obtaining a coarse purée. Whip the 4 egg yolks kept aside with 100 g of sugar with an electric mixer, then add the grated zest of half a lemon, the almond flour, the softened butter, the chestnut purée and mix the ingredients well.

Finally, incorporate the whipped egg whites into the mixture, stirring gently. Grease a cake pan (ø 22 cm) and cover the bottom with a disc of baking paper cut to size; pour in the mixture and bake at 180 ° C for 30-35 '. Remove from the oven and leave to cool.

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