Gluten-free chestnut and vanilla cake
by Victoria Glass

Ingredients

Store Cupboard

  • 100g of honey, runny
  • 4 large eggs, separated
  • 75g of chestnut flour
  • 25g of ground almonds, or hazelnuts
  • 1 pinch of salt
  • 1 dash of vanilla extract
  • 125g of chestnut purée, sweetened
  • 1 dash of vanilla extract
  • icing sugar, sifted and added to taste

Dairy

  • 40g of unsalted butter
  • 250ml of double cream, softly whipped

Cheese

  • 125g of mascarpone, full fat