Since acquiring a case full of chestnut flour and trying to incorporate it into various different recipes, it has quickly become one of my favourite flours to work with. Sweet, fragrant, earthy and nutty, it works in both sweet and savoury foods.
Chestnut and chocolate are a great match, and, with a couple of spotty bananas lurking in the fruit bowl, this cake came about. It is moist and sweet, with the chopped chestnuts and chocolate chunks making it a satisfying accompaniment to a cup of tea but it would work just as well as a dessert, with a dollop of crème fraîche.
This cake is suitable for a gluten free diet.
For more chestnut flour recipes see:
Chestnut, banana and chocolate cake (GF)
1 cake, 8 inch squared
100g chestnut flour
70g rice flour
40g ground almonds
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
100g coconut sugar
2 ripe spotty bananas, mashed
50g crème fraîche
Approx. 60g cooked chestnuts, roughly chopped
Approx. 60g dark chocolate, roughly chopped
A few tbsps of my Homemade Nutella, optional (but recommended!)
Sieve the flours into a mixing bowl then add the ground almonds, baking soda, salt and cinnamon. Set aside.
Beat the butter and sugar together, preferably with an electric whisk, until light and fluffy and all the sugar has dissolved. Add the egg, bananas, crème fraîche and milk and whisk to incorporate.
Fold the dry ingredients into the wet ingredients until everything is combined and no dry spots remain. Stir in the chestnuts and chocolate.
Pour the batter into a prepared cake tin and put in the oven at 170oC (fan oven) for 20-25 minutes, until a tester comes out clean.
Leave to cool before drizzling with Nutella, or simply dust with icing sugar.