After the glorious sunshine of last week, there is now a touch of Autumn in the air. I associate earthy and rustic food with Autumn. This cake seems to fit that bill.
100ml sunflower oil
400g chestnut flour
75g brown sugar
25g cocoa powder
A pinch of sea salt
25g pine nuts
Honey or maple syrup to serve.
- Soak the sultanas and teabag in freshly boiled water until the sultanas plump up.
- Preheat the oven to 150 C/ Gas Mark 2. Brush an approximately 22cm springform cake tin with some of the sunflower oil and line the base.
- Drain the sultanas over a measuring jug to catch the soaking liquid, then make up to 400ml with cold water.
- Sift the flour, sugar, cocoa powder and salt into a large bowl. Gradually beat in the 400ml water until there is a smooth batter. Beat in the sunflower oil and sultanas.
- Scrape the mixture into the prepared tin then scatter over the pine nuts. The pine nuts need to be patted down a bit so that they stick.
- Bake the cake for 45 minutes. It won’t change that much so check that a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin.
- The cake is best eaten slightly warm and served with a drizzle of honey or maple syrup. You could eat it while you are entering our giveaway!