90 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Room temperature
Ingredients for 5 portions
Ingredients for portions/units
Chestnuts 1.5 kg
Plain flour 0.35 kg
Ground almond 0.625 kg
Raising agent 30.0 g
Eggs 5.0 ud
Sugar 0.15 kg
Creamed margarine 0.6 kg
Sugar 0.6 kg
Table salt 5.0 g
Icing sugar 0.05 kg
Black coating 0.05 kg
  • Cooking the chestnuts in the microwave:
    • Make a small cut lengthwise in the skin.
    • Place in a microwave-safe container.
    • Cover with water and boil for approximately 10 minutes at 800W power. 
  • Whilst they are still hot, peel the chestnuts. Do not remove from the water until peeling as the water makes the process easier. 
  • Blend the chestnuts with the milk until you get a smooth paste.
  • Preheat the oven to 180 ºC.
  • Mix the flour, the almond flour, the raising agent and the salt. Set aside.
  • Whip the egg whites with the first amount of sugar.
  • Soften the margarine and add the second amount of sugar. Add the yolks.
  • Add the chestnut cream to the mixture.
  • Add the flour in two batches.
  • Finally fold in the egg whites.
  • Bake at 180 ºC for 15 minutes and then lower the temperature to 170 ºC and continue to bake for another 30 minutes.
  • Cool.
  • To decorate, cover with icing sugar and write "San Martiño" with black coating.
Nutritional information (1 portion)
Fiber 17.08 g
Saturates 35.69 g
Monounsaturated fatty acids 34.1 g
Polyunsaturated fatty acids 49.56 g
Cholesterol 399.88 mg
Calcium 696.62 mg
Iron 16.63 mg
Zinc 9.74 mg
Vitamin A 195.8 ug
Vitamin C 4.14 g
Folic acid 57.42 ug
Salt (Sodium) 1689.0 mg
Sugars 186.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.