This Chestnut Cake looks very wintery with rosemary sprigs as Christmas trees and a thick dusting of icing sugar as snow. Your cake is very likely to crack because of the chestnut flour, but I think this makes the little winter scene even more adorable.
Using chestnut flour not only gives your cake a wonderful nutty flavour, it also makes it suitable for people allergic to gluten. And the fact that it is a very simple recipe makes it the perfect cake for a spontaneous tea party.
You will need:
- 6 eggs
- 250g caster sugar
- 100g melted butter
- 250g chestnut flour
- 1 tbsp baking powder
- 2 tbsp cocoa powder
- 1 to 2 tbsp rum
- 1 clementine
- some rosemary sprigs and about 3 tbsp icing sugar as decoration
1. In a large bowl, cream together eggs and sugar, beating at least 5 minutes. Add the melted butter and beat some more.
2. Combine chestnut flour, baking powder and cocoa and sift onto egg-mixture. Carefully fold in.
3. Add the rum and juice of one clementine, combine.
4. Generously grease a cake pan (26 cm/ 10 inch). Pour in batter and bake in a preheated oven at 160 °C / 320F for about 40 minutes. Leave to cool for some minutes, remove from pan and let cool completely on a cake rack.
5. Garnish with a few sprigs of rosemary and a generous dusting of icing sugar.