for 12 pieces

Chestnut mixture

150 g	butter, soft
150 g	sugar
3	egg yolks
1 tsp	cinnamon
2 tbsp	lemon juice
220 g	frozen chestnut puree, defrosted
100 g	frozen peeled chestnuts, defrosted, diced
250 g	white flour
1 tsp	baking powder
3	egg whites
1 pinch	salt

Icing

150 g	icing sugar
2 tbsp	lemon juice

How it's done

Chestnut mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Mix in the egg yolks and continue to beat until the mixture becomes lighter in colour. Add the cinnamon, lemon juice and chestnut puree, mix well. Stir in the diced chestnuts. Mix the flour and baking powder. Beat the egg whites with the salt until stiff, place on top of the mixture with the flour in layers, carefully fold in using a spatula. Transfer the mixture to the prepared tin.

Bake

Approx. 60 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Icing

Mix the icing sugar and lemon juice, spread on the cake, leave to dry.

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