Chestnut Cake (Courtesy Jenny Rogers)


100 grams unsalted butter (softened)
200 grams caster sugar
5 egg yolks
250 grams ground chestnuts (cooked and peeled)
150 grams ground almonds
2 tablespoons plain flour
1 tablespoon lemon zest
4 egg whites


  1. Pre-heat oven to 180 degrees celcius
  2. Grease and flour 20cm cake tin
  3. Beat butter and sugar until light and fluffy
  4. Add egg yolks gradually to the mixture
  5. Add ground chestnuts, ground almonds, flour and lemon zest and mix well
  6. Whisk egg whites until soft peaks form, then fold into mixture
  7. Pour into cake tin and bake for 50-60 minutes
  8. Cool on wire rack
  9. Dust with icing sugar
  10. Serve with pure cream or good quality thick yoghurt

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