Chestnut Cake

Preheat the oven to 150 °C (fan) or 170 °C (conventional) and grease a 26 cm springform pan.

Separate the eggs and put the egg whites into a clean, grease-free bowl.

Beat the egg whites with a pinch of salt until stiff peaks form.

Beat the egg yolks with the sugar until pale and fluffy.

Fold the hazelnuts, chestnut puree and finely grated lemon zest into the yolk mixture.

Sift the baking powder over the mixture and briefly stir until just combined.

Gently fold the egg whites in 2–3 additions.

Pour the batter into the prepared springform, smooth the top and bake for 45–55 minutes.

Let the cake rest in the pan for about 10 minutes, then remove it from the pan and cool on a wire rack.

Before slicing, dust with powdered sugar and serve warm or cold with whipped cream or ice cream.