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Chestnut & Honey Cake


225g Butter cubed

1 Cup honey, pus 1-2 Tablespoon for glazing

1/2 Cup Brown Sugar

3 Large eggs

3 Cups flour (we used 00 Tipo Flour from La Cave or you could use T55 french flour or just plain flour)

2 teaspoon baking powder

1 teaspoon fennel (optional)

200g chopped chestnuts (available at La Cave)

4 teaspoons of pine nuts

1 teaspoon Fleur de Sel (or flaky salt)


Preheat the oven to 160 degrees fan forced (180 degrees non fan) and line a 20cm/23cm springform cake tin,

Put the butter, honey and sugar in a saucepan and melt them together over low heat stirring occasionally. Once dissolved, bring the mixture to a boil and then turn over and set aside for 20 minutes.

Beat the eggs in a separate bowl then add them into the cooled honey mixture. 

Sift the flour and baking powder together in a large mixing bowl and make a well in the centre.

Pour the honey mixture into the flour and stir incorporating all ingredients. As soon as it is combined add the fennel seeds and most of the chopped chestnuts (leave 1-2 tablespoons for the topping)

Pour into the cake tin. Mix the remaining chestnuts, pine nuts and Fleur de Sel in a bowl and sprinkle them over the top of the cake.

Bake for 45-60 minutes until the cake has risen and a skewer inserted into the centre comes out clean.

Leave the cake to cool in tin for 5-10 minutes then turn it out on a wire rack.

Melt 2 tablespoons of honey and brush it generously over the top of the cake. Serve the cake warm with cream as a dessert, or leave it to cool completely and put in an airtight container and it should last for up to 4 days. 


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