This winter tea-time classic is made by combining boiled and mashed chestnuts with honey and cinnamon in a soft cake. The chestnuts keep it moist, while honey gives it a gentler sweetness than granulated sweeteners.
Score the chestnut shells and boil the chestnuts in water for 20 minutes. Once lukewarm, peel them and mash with a fork into a smooth puree.
Beat the room-temperature butter with the honey. Add the eggs one at a time, continuing to beat, then mix in the milk and chestnut puree.
Sift the flour, baking powder, and cinnamon into the wet mixture. Stir until smooth without lumps, then pour it into the pan.
Place the cake pan on the middle rack of a preheated 170°C / 340°F oven. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.
Remember to score the chestnut shells lightly before boiling them; otherwise, they may burst. If the center of the cake sinks, make sure you do not open the oven during the first 20 minutes. Contains wheat (gluten), milk and dairy, and eggs.
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