This cake is a wonderful combination of rich and sweet chestnut puree, wholesome almonds and deliciously sweet Fiori del Ticino honey. The surprising element of this cake is the nutty undertones of the almond combined with the sweet, earthy flavour of the chestnut puree, and the subtle sweetness of the honey binds all the flavours together.
But why replace sugar with honey in a recipe?
The use of honey in place of refined sugar gives the cake a more natural, wholesome sweetness. This not only results in a better tasting cake but also makes it a slightly healthier option. It’s often said that what grows together goes together and we believe that this philosophy extends to the combination of chestnuts with honey that is made from the nectar and honeydew of chestnut trees in the Ticino area. In this case, the sweet, floral nuances of Fiori del Ticino honey bring out the best in the chestnuts, enhancing their natural flavour rather than masking it.
Here's how you can bring this Ticino delight to your table:
- 80g Ground Almonds
- 4 Eggs
- 70g Fiori del Ticino Honey
- 320g Chestnut Puree
- 100g Melted Butter
- Salt to taste
- 100g chopped hazelnuts, divided
- 100g melted dark chocolate
Prepare a cake tin with a diameter of 24cm and preheat the oven to 175°C.
- Beat the egg whites with honey.
- In a separate bowl, combine the chestnut puree with egg yolks, a pinch of salt, honey and almonds.
- Gently fold the beaten egg whites into the egg yolk mixture.
- Add the melted butter to the mixture.
- Pour the mixture into the prepared cake tin.
- Place in the oven and bake for 15 minutes, then remove the cake and top with half of the chopped hazelnuts before placing back in the oven and baking for another 20-25 minutes.
- Let the cake cool completely before scattering the second half of the hazelnuts over the cake, drizzling with the melted chocolate and then enjoying!
Enjoy this delicious chestnut cake, a favourite of Ticino, with a hot cup of coffee or tea. Happy baking!