Sugar and flour free
500 g boiled and peeled chestnuts
5 tbsp almond liqueur or orange juice (or rum)
5 tbsp acacia honey
6 eggs (separated)
1 tbsp vanilla
250 g ground almonds
a pinch of salt
1 pouch baking powder
For the icing:
50 g chocolate
100 ml sweet cream
Use the chestnuts to make a puree, adding 4 tbsp honey and the liqueur (juice or rum).
Preheat the oven to 180 ºC.
Line the bottom of a 22 cm cake tin with a sheet of parchment paper. Grease the sides with butter.
Beat the egg yolks, 1 tbsp honey, vanilla and baking powder until foamy. Stir in the chestnut puree and ground almonds using a spatula.
Beat the egg whites and salt until firm peaks form.
Stir into the chestnut mixture gently, using a spatula.
Pour into the cake tin and smooth the top.
Bake for 40-45 minutes.
To prepare the icing, heat the cream and chocolate until the chocolate melts (make sure it does not boil!).
Remove the cake from the tin, place on a grid and coat with the icing.
Decorate with the almond shavings.
Leave to cool.