I had some chestnut flour floating around that I impulse-bought a few months ago and never used. Since Christmas is coming and chestnuts are coming back into foodie fashion, I decided to do what I do best: turn it into cake.
I had a couple of friends around and we were playing King of New York (a monster-themed board game where the object is either to win by scoring points or by being the only one left), as you can see in the photo. One of my friends isn't a massive desserts fan but loves sorbet, so I made this cake not too sweet and served it with apple sorbet. The chestnut-and-apple combination worked really well, actually.
Ready? Let's go.
Ingredients for Genoise Sponge:
100g caster sugar
70g self-raising flour
40g chestnut flour
15g salted butter, melted
Ingredients for Syrup:
100g demerara sugar
100 ml water
Ingredients for Filling:
300ml double cream, whipped
250g sweetened chestnut purée, split into two equal portions
1. To make the sponge cake, preheat the oven to 180°C and line the bottom and sides of a 26x36cm baking tray with baking parchment.
2. Whisk the eggs and sugar together in a bowl until thick and foamy (no need to separate). The mixture should leave a ribbon/ trail when you lift the whisk up.
3. Sift and gently fold in the flours, followed by the melted butter.
4. Pour into the pan, give the pan a little tap on the counter to knock out large air bubbles and bake for 20 minutes, or until golden and a skewer poked into the centre comes out clean. Leave to cool completely.
5. To make the syrup, boil the demerara sugar and water together for 3 minutes, then take off the heat and leave to cool.
6. Using a cookie cutter, cut even discs out of your sheet cake, and sandwich three discs per cake together with thin layers of the chestnut purée and piped cream. Assemble all the cakes, pipe a little extra cream around the borders, then mix the leftover cream and chestnut puree together to pipe on top to decorate.
Enjoy, and have fun.