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Italian chocolate chestnut cake


250g Shipton Mill Chestnut Flour

2 Large Eggs

125g Caster sugar

200ml Milk

60g Cocoa Powder

50g Butter (melted)

2tsp of baking powder

Zest of 1 orange or 0.5tsp of orange essence (optional)

23cm loose bottom cake tin


1. Grease and line whole cake tin with baking paper, and preheat oven to 180° (160° Fan)

2. Whisk eggs and sugar until mixture pale and mixture leaves a trail when the whisk is removed

3. Sift cocoa powder, chestnut flower and baking powder twice, and the add to the egg/sugar mixture and stir until combined.

4. Mix the milk, orange zest and melted butter in a separate bowl, and then add half at a time to the batter, stirring after each addition

5. Mix until you have a smooth batter and then transfer it into the cake tin

6. Bake for around 30-40 minutes, or until the cake has shrunk slightly from the sides of the tin and the a skewer comes out clean

7. Allow to cool, and then dust with icing sugar to serve