Chestnut Almond Cake (Torta Pisticcina)

This recipe left me dumbfounded.  You literally just mix everything in a bowl with a spatula.  No careful separation of eggs, no patient creaming of butter, no cumbersome whisking till stiff peaks – you put a handful of ingredients into a bowl, stir, pour into a lined cake tin and bake in a preheated oven.  I was dubious of the outcome, but the cake was dense, moist, earthy and all the positive adjectives you can associate a dessert with.
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