For batter
800 grams chestnuts
200 grams flour
2 tablespoons of butter, melted, cooled
300 grams sugar
10 eggs, separated

For decoration (optional)
2 glasses (12 ounces) cream, whipped
1 tablespoon vanilla sugar
1/2 tablespoon cinnamon
2 teaspoons cocoa

Score the chestnuts and then boil them in water until soft (about 40 minutes).

Remove the shells from the chestnuts and then puree the nuts.

Beat the egg whites till stiff.

In a separate bowl cream the sugar with the butter.

Add the egg yolks.

Add the flour.

Add the chestnut puree to the mixture.

Fold in the beaten egg whites.

Pour batter in a well-greased floured cake pan.

Bake in a moderate oven till ready.

Decorate the cake with whipped cream flavored with cocoa, cinnamon and vanilla sugar.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

Back to main list