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