Chestnut cake

45 minutes prep, 1 hour cook

Serves 8

Ingredients

4 large eggs

240g soft brown sugar

240g chestnut flour, sifted twice

240g unsalted butter, melted

100ml Marsala

½ tsp cinnamon

Method

Preheat oven to 160Cfan/180C/Gas 4. Melt butter and set aside. Sift chestnut flour twice with the ground cinnamon. Place eggs and sugar in bowl of a food mixer and whisk until mousse-like and to ribbon stage (about 5 mins).

Very gently fold in chestnut flour, followed by the butter and then finally the Marsala until completely mixed but being careful not to knock the air out. Pour into the lined tin and bake for 40-50 mins, until golden, the top is springy and a skewer comes out clean.

Remove from oven, cool in the tin for 10 mins then turn out on to a wire rack to cool completely.