San Martiño cake
- 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.
- 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.
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