Torta di Castagne

This light, coarse-textured yet moist torta is only one example of a panoply of sweet chestnut cakes found throughout Italy. The cake is traditionally made with fresh chestnuts, which are blanched, peeled, and puréed. Peeled, frozen chestnuts are more practical, however: They need only be blanched in lightly salted water.

This cake may also be made with almond flour in place of the chopped almonds for a less coarse texture.