Gluten-free chestnut and vanilla cake

Preheat the oven to 180°C/gas mark 4

Whisk the honey and egg yolks together to the ribbon stage – pale, thick and creamy. This will take a good few minutes with an electric whisk, so be patient

Mix in the melted butter then fold in the ground almonds/hazelnuts and chestnut flour. In a separate bowl, whisk the egg whites with the salt until soft peaks form

Use a large metal spoon to fold in the egg whites – be careful not to knock out the air in the batter. Divide the mixture between 2 20cm sandwich tins and bake for 35–40 minutes or until an inserted skewer comes out clean

Once baked, pop the cakes, still in their tins, on a cooling rack for 10 minutes before turning out to cool completely. Slice each cake horizontally in half

For the filling, simply mix together all the ingredients with a fork. Don’t be tempted to get your electric whisk out here or your mascarpone will become unusably runny

Layer your cake up with generous spreadings of the chestnut mascarpone. You can add a sprinkling of toasted flaked almonds or a dusting of cocoa for an extra touch of glamour, if you fancy