There’s something undeniably romantic about a towering cake for the holidays. It fills the kitchen with the warm, spicy scents of the season and invites the kind of conversation that only happens over steaming cups of coffee. Mimi Thorisson’s La Torta di Natale—a light, velvety chestnut cake—is the kind of dessert that turns an ordinary evening into an unforgettable one. Mimi is our cover subject for the Holiday issue of The EDIT, and this cake is how her family celebrates the beauty and tradition of the holiday season.

La Torta di Natale Vanilla Chestnut Christmas Cake

A Cake Steeped in Tradition

“I’ve been making this cake since our very first Christmas together,” Mimi shares. “Chestnuts are one of my weaknesses, an all-time favorite taste. As a little girl, I would get my mother to buy me a tube of chestnut paste, and I would take it to school as often as possible. This cake is rich and flavorful, yet light as chiffon and airy. Christmas isn’t Christmas without this cake.

The recipe is built around crème de marron—sweetened vanilla chestnut cream—which gives the cake its distinct, nostalgic flavor. It’s rich yet delicate, with a chiffon-like texture that makes it feel ethereal. It’s the kind of cake you can serve at the end of a long holiday meal without feeling too heavy.

This chestnut cake is also an ideal make-ahead dessert, so it’s perfect for holiday gatherings or preparing for overnight guests.

Tips for Baking Success

1. Whip the egg whites well.
The airy texture comes from gently folding in stiff egg whites. Don’t rush this step.

2. Use quality chestnut cream.
This is the star ingredient. Good crème de marron gives the cake its signature flavor and silky texture. You can order it here, or you can swap in almond paste + 1–2 tablespoons milk to loosen (this will change the flavor, but create a similar effect).

3. Keep it simple.
A light dusting of powdered sugar is all this cake needs to finish it off.

Place this cake on a pedestal or simple ceramic platter, sprinkle it with powdered sugar, and finish with marrons glacés for old-world glamour. It’s a dessert that looks effortless but feels quietly luxurious—the perfect ending to a classic Italian holiday dinner.

Camille Styles EDIT vol 5 Cover Mimi Thorisson

EDIT VOL. 05

The Abundance Issue

Read the full issue

Vanilla Chestnut Christmas Cake (La Torta di Natale)

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Author: Mimi Thorisson
Yield: 6 servings 1x

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Description

I’ve been making this cake, the oldest entry on the menu, almost since our very first Christmas together. Chestnuts are one of my weaknesses, an all-time favorite taste as a little girl. I would get my mother to buy me a tube of chestnut paste, and I would take it to school as often as possible. This cake is rich and flavorful, but it’s also light as chiffon and airy, which is what you need after all the lobster. Christmas isn’t Christmas without this cake.

Ingredients

Scale

4 large eggs, separated

5 1/2 tablespoons / 80 g salted butter, at room temperature, plus more for greasing the pan

1 pound / 500 g crème de marron (sweetened vanilla chestnut cream)

1/2 cup / 55g self-rising flour, sifted, plus more for dusting

Powdered sugar, for dusting

4 glazed chestnuts (marrons glacés), for garnish (optional)

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Instructions

Preheat the oven to 350°F/ 180°C. Generously grease a 9-inch / 23cm cake pan with butter and dust with flour, shaking out any excess.
In a large bowl, whisk together the egg yolks, butter, and chestnut cream until smooth. Fold in the sifted flour until fully incorporated.
In a separate large bowl, use a hand mixer with a whisk attachment to beat the egg whites until stiff peaks form. Gently fold the whisked egg whites into the chestnut mixture, taking care to maintain the airy texture.
Pour the batter into the prepared pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the pan for about 10 minutes before unmolding onto a wire rack. Let cool completely.
Before serving, dust the cake with powdered sugar and decorate with the glazed chestnuts (if using).

“A Kitchen in Italy” Text copyright © 2025 by Marie-France Thorisson Photography copyright © 2025 by Oddur Thorisson. Published by Clarkson Potter, an imprint of the Crown Publishing Group A division of Penguin Random House LLC.”