A cake in a tin with a candle against a background of weathered wood

Chestnut and Cocoa Teabread

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.

A cake in a tin with a candle.


75g sultanas

100ml sunflower oil

400g chestnut flour

75g brown sugar

25g cocoa powder

A pinch of sea salt

25g pine nuts

1 teabag

Honey or maple syrup to serve.

  1. Soak the sultanas and teabag in freshly boiled water until the sultanas plump up.
  2. 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.
  3. Drain the sultanas over a measuring jug to catch the soaking liquid, then make up to 400ml with cold water.
  4. 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.
  5.  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.
  6. Bake the cake for 45 minutes.  It won’t change that much so check that a skewer inserted into the centre comes out clean.
  7. Let the cake cool in the tin.
  8. 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!
A slice of cake drizzled with maple syrup on a plate with a fork.

One thought on “Chestnut and Cocoa Teabread

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