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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!


  • For the cake:

  • unsalted butter

  • casor sugar

  • ground coffee

  • eggs

  • chestnut flour

  • self-raising flour

  • cinnamon

  • cardamom

  • nutmeg

  • baking powder

  • vanilla essence

  • For the icing:

  • dark chocolate

  • ground chilli

  • unsalted butter


  • 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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