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LECCE

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ITALIAN RECIPE OF THE DAY

CHESTNUT CAKE - Sweetmeat of Tuscany
CHESTNUT CAKE - Sweetmeat of Tuscany

For 4-6 servings:

  • 500 gm Chestnuts, peeled
  • 250 ml Milk
  • 250 gm sugar - castor
  • 6 egg yolks
  • 100 gm butter - melted
  • 100 gm almonds - finely chopped
  • chocolate - bitter cooking
  • 50 ml brandy
  • 1 lemon
  • 6 egg whites
  • flour

Brush the cake tin lightly with some melted butter and lightly flour. Preparing the chestnuts with a small sharp pointed knife, make a two slits on the flat side of the chestnuts in a cross formation. Either place in a roasting tray on into a very hot oven for 10- 15 minutes or wrap well in ti ... continue

 

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