Pie nuts

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  • Mass:
  • Eggs: 8
  • Lemon: 1
  • Sugar: 200 g
  • Flour: 150 g
  • Yeast: 1 Teaspoon
  • Margarine to untar it:
  • Flour for dusting:
  • Sugar for dusting:
  • Filling:
  • Mashed nuts: 150 g
  • Sugar: 85 g
  • Port wine: 1 Tablespoon


Grease an oven tray and cover with a sheet of parchment paper, also greased and sprinkled with flour. Pre-heat the form the 190ºC.

Mass: Beat the egg yolks with the sugar until you get a cream cute. Add the grated rind and juice of lemon. Mix the flour with the baking powder, and, to that part, beat the egg whites. Add alternately a little bit of flour and egg whites to mix egg yolks until you finish, involving carefully and without crashing. Pour the dough on the baking tray and bake in the oven for 12 to 15 minutes.

Filling: Take the mashed nuts and sugar on medium-low heat. Give it a stir. Add the Port Wine and bring to a boil. Book.

Remove the cake from the oven and place on a clean kitchen cloth and dry. Sprinkle with sugar. Spread the cream of chestnuts with a spatula. Wrap carefully the pie with the help of the cloth. Let cool and then cut into slices and serve.

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