Wintry, seasonal, wonderful
Try this cunning little chestnut cake recipe. It’s moreish and gorgeous, and perfect to have on standby for nibbles now, or great Christmas eats. You can easily freeze it and throw it in the freezer for use at a later date. But you’ll want to eat it now; try it on its own, after dinner with a coffee, or served up as a divine dessert with honey and ricotta cheese.
What you need
300g chestnut flour
1 cup of milk
100g walnuts, crushed
Good pinch of salt
Zest of 1 orange
Handful of rosemary, chopped
Method
Put the chestnut flour, salt, some of the rosemary, half of the walnuts and the orange zest into a big bowl. Add the cup of milk to bind, and bring it together with a blunt knife (or your hand). Lay out flat on a baking tray lined with baking parchment. Sprinkle on the rest of the rosemary and walnuts, and throw some olive oil on top. Cook in a hot oven (200 degrees is fine) for thirty minutes. Leave to cool and serve as you like. Delicious!
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