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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!

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Angus Hughson

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Chestnut Expresso Spice Cake.


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