175 g unsalted butter
175 g light muscavado sugar
3 medium size eggs
75 g chestnut flour
75 g plain flour
75 g ground almonds
1 tsp baking powder
1 tbsp icing sugar
To serve; sweetened ricotta
175 g light muscavado sugar
3 medium size eggs
75 g chestnut flour
75 g plain flour
75 g ground almonds
1 tsp baking powder
1 tbsp icing sugar
To serve; sweetened ricotta
method
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Grease and line a 20 cm diameter cake tin.
3. Cream the butter and sugar until pale and light in colour.
4. Add the eggs gradually and then fold in the dry ingredients.
5. Spoon the cake mixture into the prepared cake tin.
6. Place in the preheated oven and bake for 40 -
7. 45 minutes until cooked.
8. The cake is cooked when a skewer inserted into the cake comes out clean.
2. Grease and line a 20 cm diameter cake tin.
3. Cream the butter and sugar until pale and light in colour.
4. Add the eggs gradually and then fold in the dry ingredients.
5. Spoon the cake mixture into the prepared cake tin.
6. Place in the preheated oven and bake for 40 -
7. 45 minutes until cooked.
8. The cake is cooked when a skewer inserted into the cake comes out clean.
serving amount
serves: 8 - 10
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