1 cup chestnut puree [about 25 fresh chestnuts]*
1/3 cup roasted ground almonds
1/4 cup unsweetened cocoa powder
1 cup sugar
3/4 cup softened butter
1/3 cup milk*
4 eggs, separated
1 1/2 cups flour*
1 tablespoon baking powder
1 teaspoon vanilla

* The measurement is approximate

To make home-made chestnut puree one can either boil the chestnuts for two to three hours in salted water or roast them in the oven. Note that if one roasts the chestnuts, one should soak them in some milk after they are roasted and peeled for about half an hour to soften them up prior to being pureed.



Preheat oven to 375 degree F.

Mix the chestnut puree with the ground almonds.

Add cocoa powder, sugar, flour, and baking powder to the chestnut puree and ground almond mixture.

In a separate bowl beat egg whites until stiff. Put aside.

Soften butter. Cool.

Mix butter and egg yolks till frothy. Add vanilla to the butter and egg yolk mixture. Add milk.

Mix the liquid mixture (butter, egg yolk, milk etc) and the solids (flour, sugar etc.) until you have a smooth cake batter (If it's too soft add a touch more flour, if it's too hard add a touch more milk.).

Pour the batter in a greased "coffeee cake" pan.

Bake in a 375 degree F oven for about 45 minutes or so (The cake is ready when a thin skewer placed in the center comes out clean.).

Cool before removing from pan.

Sprinkle with icing sugar before serving.

There are a number of traditional Italian chestnut cakes, some of which may have the same name, but nonetheless they are very different from each other. One of the traditional Italian chestnut cakes is called "castagnaccio" -- this is a peculiar chestnut cake which contains chestnut flour, olive oil and rosemary (Yes, the herb, rosemary!). I tried to do it but the smell repelled me, so I threw out the batter before I cooked it... Chestnut trees apparently grow well in most regions of Italy. However, in Molise, the region I was born in, chestnut trees are not all that common. As a consequence, the region has few chestnut-based desserts. Most recipes for chestnut cake are difficult to get right, even my recipe might work, and then again, it might not. The one I made was pleasant enough, but the chestnut flavor didn't come through. I promised myself in the future I would avoid doing any recipe with chestnuts. I love roasted chestnuts just as they are -- no need for embellishments. Photo: Mary Melfi.

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