Chestnut & Orange Square
1 large orange
8 oz peeled, cooked chestnuts, sieved
or 1(15oz)can unsweetened chestnut puree
3 eggs, separated
3/4 cup light brown sugar
2 T powdered sugar
1 2/3 cup whipping cream
1/4 cup Cointreau
>how to make<
*Preheat oven to 350 degrees.
*Grease and line a 13" x 9" baking pan, extending paper 1/2" above sides.
*Cut a few strips of peel from the orange, cut into shreds and blanch 1 minute; drain and set aside.
*Squeeze juice from orange.
*In a blender or food processor fitted with the metal blade, process 2 T orange juice with sieved chestnuts, chestnut puree, egg yolks and brown sugar.
*Turn into a large bowl.
*Whisk egg whites until fairly stiff; fold 2 T into chestnut mixture to lighten it, then carefully fold in remainder.
*Turn into prepared pan and spread evenly.
*Bake 25 to 30 minutes, until firm.
*Cool slightly, then cover with a clean damp towel and cool.
*Whip 1 cup whipping cream with 2 T Cointreau.
*Cut the cake in half, and spread the cream filling onto one half.
*Put the other half on top of it.
*To make sauce, mix remaining Cointreau and orange juice with grated peel and remaining whipping cream.
*Pour onto individual plates, place a square of cake on top.
-serves 8-
Note: I adapted the recipe from "The Step-by-Step Family Cookbook".