250 gr. of sweet chestnut flour 200 crystallized citron gr. (of orange, tangerine or crystallized lemon) 150 gr. of brocciu 4 eggs 100 caster sugar gr. 70 powder almond gr. 1 brewers' yeast sachet 10 olive oil Cl 2 brandy Cl 10 butter or lard gr. for the mould
TIME OF COOKING: 1. 10 env
Maceration 10 mn:
Preparation 35 mn:
Cut crystallized citron out of dice (preserve some plates for decoration). Join together them in a bowl and sprinkle brandy. Let macerate 10 mn. In a bowl, filter the flour and yeast. Break eggs by separating the white from the yellows in two different salad bowls. Using an electric whip, assemble the white in firm snow. Mix the yellows with the caster sugar, the almond powder and the brocciu. Incorporate the olive oil as if you assemble a mayonnaise. Add this preparation in the bowl, mix then add the white and the drained dice of citron. Preheat the furnace with 150°C (th.5). Lubricate a cake mould. Fill it with the preparation with the third the height, because the cake will inflate. Slip it with the furnace. Count 30 mn of cooking, then from 30 to 40 mn still, with 120°C (th.4). Before being useful, decorate your cake with citron plates and taste this dessert with fresh cheese, for example, or a red fruit purée.
Greeting 
Hirings Corsican
Ingredients:
