Italian chestnut cake

    1 hour 40 min

    This gluten-free cake takes a little effort, but the results are really worth it. It's deliciously rich and addictive. The cake is flavoured with chestnuts, almonds, chocolate and brandy. What else could you want? It's perfect for special occasions, such as Christmas.

    105 people made this

    Serves: 16 

    • 500g chestnuts
    • 250ml milk
    • 6 eggs, separated
    • 250g caster sugar
    • 100g unsalted butter, softened
    • 100g blanched almonds, ground
    • 100g dark chocolate, grated
    • 1 lemon, zest grated and juiced
    • 50ml brandy

    Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6. Grease a 26cm round springform cake tin.
    2. Cut an x into each chestnut, place on a baking tray and roast in preheated oven for 15 to 20 minutes or until skins start to peel outwards. Keep oven on, but reduce temperature to 180 C / Gas 4.
    3. Allow chestnuts to cool slightly, then peel. Place chestnuts in a small pan with the milk. Bring to the boil. Simmer on low heat for about 15 minutes until chestnuts are soft. Drain well, then puree.
    4. Cream egg yolks with sugar, then beat in butter. Combine with the pureed chestnuts.
    5. Mix almonds and chocolate with lemon zest, lemon juice, brandy and the chestnut mixture. Beat egg whites until stiff peaks form and gently fold in till evenly combined. Pour mixture into the prepared tin.
    6. Bake in preheated oven for 45 minutes or until a skewer comes out clean when inserted into the centre.

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    Reviews in English (3)


    Delicious! Gorgeous cake, easy to make and works really well as a breakfast cake I didn't add any milk though as it wasn't in the instructions - what stage is that added at?  -  30 Nov 2012


    I just made it and my whole family loves it. @Cherries Jubilee, adding milk is in the instruction. #3. Put the chestnut and milk together then puree.  -  15 Jul 2015


    I agree with cherries jubilee, the recipe tells you to soften the chestnuts in the milk, drain well and purée the chestnuts it doesn't tell you when or even if to put the milk in. I will be making this next weekend will review the results minus the milk. Made this cake this morning, quite expensive to make, my Husband liked it but I didn't, for me, it wasn't worth grating my finger for when I prepared the chocolate but we all have different tastes I guess.  -  20 Jan 2018