Crush or blitz tinned chestnuts (250-350g), add 200g ground almonds, 200g sugar, a teaspoon of baking powder and a pinch of salt. Stir in 3 eggs and 200ml cream. Pour into a springform baking tin, or any baking receptacle lined with parchment. Bake 40 minutes at 180 C.
Serve with whipped cream or custard/crème Anglaise.
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