Gluten-free chestnut and vanilla cake

1 hour 15 minutes



  • 100g of honey, runny
  • 4 large eggs, separated
  • 40g of unsalted butter
  • 75g of chestnut flour
  • 25g of ground almonds, or hazelnuts
  • 1 pinch of salt
  • 1 dash of vanilla extract

For the filling

  • 125g of mascarpone, full fat
  • 125g of chestnut purée, sweetened
  • 250ml of double cream, softly whipped
  • 1 dash of vanilla extract
  • icing sugar, sifted and added to taste


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