Caroline Quentin's

Gluten free chestnut cake

  • Preparation time: 20 minutes
  • Cooking time: 40-50 minutes
  • Serves: 10


  • 4 large eggs
  • 240g soft brown sugar
  • 240g chestnut flour, sifted twice
  • 240g unsalted butter, melted
  • 100ml Marsala
  • ½ tsp cinnamon

How to prepare

  1. Preheat oven to 160Cfan/180C/350F/GM4
  2. Melt the butter and set aside
  3. Sift the chestnut flour twice with the ground cinnamon
  4. Place the eggs and sugar in bowl of a food mixer and whisk until mousse-like and to ribbon stage (about 5 mins)
  5. Very gently fold in chestnut flour, followed by the butter and then finally the Marsala until completely mixed but being careful not to knock the air out.
  6. Pour into the lined tin and bake for 40-50 mins, until golden, the top is springy and a skewer comes out clean
  7. Remove from the oven, cool in the tin for 10 mins then turn out on to a wire rack to cool completely.