Trás-os-Montes chestnut cake

Trás-os-Montes chestnut cake. Boiled chestnuts, Raw egg, Sugar, white.

Trás os Montes — receituário regional

20 + 45 min · 8

Ingredients

• 350 g Boiled chestnuts
• 150 g Raw egg
• 120 g Sugar, white
• 85 g Butter
• 2 g Ground cinnamon
• 2 g Lemon Zest
• 0.5 g Table salt

Preparation

1. Heat the oven to 170°C. Grease a 20 cm cake tin with 5 g butter. Mash the cooked peeled chestnuts until smooth; separate three eggs.
2. Beat the remaining butter with sugar and yolks. Mix in chestnut puree, cinnamon, finely grated lemon zest and salt. Whisk the whites until stiff and fold in gently.
3. Fill the tin and bake for 40–45 minutes until the centre is set and a skewer comes out without raw batter. Cool before unmoulding and cutting into eight slices.