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Cakes
chestnut cup cakes
Chestnut Cup Cakes/Torte di Castagne (Flourless gluten-free Italian cup cakes, using mashed chestnuts and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 cup mashed chestnuts
1/4 cup melted butter
1/2 teaspoon vanilla
1/4 cup powdered sugar
4 eggs, separated

For decoration
Icing
Nuts



Directions

Mix chestnuts with sugar, butter, egg yolks and vanilla; stir thoroughly.

Beat the egg whites until they hold a peak, then fold into the mixture.

Bake in fancy cups in a hot oven (450 degrees F.).

When cakes are cold, ice with a thin icing and top with nuts.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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