San Martiño cake

90 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Chestnuts 1.5 kg
Sterilised milk 1.15 l
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
Dark chocolate coating 0.05 kg
Elaboration
  • 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)
Energy
3218.21
kcal
Carbohydrates
326.9
g
Proteins
52.64
g
Lipids
190.38
g
Fiber 17.0 g
Saturates 35.64 g
Monounsaturated fatty acids 34.03 g
Polyunsaturated fatty acids 49.55 g
Cholesterol 400.18 mg
Calcium 699.8 mg
Iron 16.11 mg
Zinc 9.86 mg
Vitamin A 194.4 ug
Vitamin C 4.14 g
Folic acid 56.82 ug
Salt (Sodium) 1679.0 mg
Sugars 183.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.