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Chestnut cake

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Thanks to “Monferrato My!, traditional recipes from Val Rilate” by Elisabeth Toni Hilton, Paolo Ferrero and Leonardo Tessiore, diffusione immagine editore

Ingredients: (for 8/10 people)

  • 1/2 kg hulled chestnuts (preferably the Garessine ones, soft and sweet ...)
  • 200g sugar
  • 6 eggs
  • 1/2 l whole milk
  • 200g amaretti (dry)
  • 200g sweet gallette biscuits
  • 80g unsweetened cocoa powder
  • 1 dose vanilla sugar
  • 1 dose leaven
  • peel of one lemon
  • 1 small glass Amaretto liquore or good Rhum

Preparation:
Boil the chestnuts in water until soft. Pass them throught a food mill or grinder, to obtain a soft purée. Prepare the ingredients for the dough mincing finely amaretti, biscuits and lemon peel. Fold all the ingredients (eggs, sugar, milk ...) together with the chestnut puree in a bowl, carfully mixing. Butter a baking dish and sprinkle the bottom and edges with breadcrumbs to avoid burning and sticking; shake off the excess bread leaving only a patina. Pour the batter in the cake pan and bake in oven preheated at 180° for about 1 hour

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