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Chestnut Expresso Spice Cake

Chestnut flour is so fine it can re-texture any cake recipe into something very sophisticated. Often used in Italian chocolate cake recipes, it has a slightly bitter taste to it. My variation on a Nigella expresso cupcake recipe has this substitution of flours, added spices and an optional chilli chocolate icing to really give it a bang!

Serves 6 to 8

Ingredients

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Method

  1. Preheat oven at 180 C.
  2. Soften butter in mocrowave on defrost.
  3. Mix together butter, sugar, eggs and vanilla essence in large mixing bowl.
  4. Add chestnut flour, self-raising flour, coffee and spices.
  5. Mix until smooth.
  6. Pour batter into a greased and floured springform tin.
  7. Bake for 40-45 mins or until springy in centre.
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Recipe Rating

4
Preparation Time: 10M
Cooking Time: 40M

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