Caroline Quentin’s chestnut cake

Caroline Quentin’s chestnut cake


  1. Melt butter and set aside
  2. Sift chestnut flour twice with the ground cinnamon
  3. Place eggs and sugar in bowl of a food mixer and whisk until mousse-like and to ribbon stage (about 5 mins)
  4. Very gently fold in chestnut flour, followed by the butter and then finally the Marsala until completely mixed but being careful not to knock the air out.
  5. Pour into the lined tin and bake for 40-50 mins, until golden, the top is springy and a skewer comes out clean
  6. Remove from oven, cool in the tin for 10 mins then turn out on to a wire rack to cool completely. 

Recipe created to celebrate Macmillan's 25th World’s Biggest Coffee Morning

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



Don't underestimate the simplicity of this lovely light gluten-free Mediterranean cake. It's delicious with a cup of mid-morning coffee


4 large eggs
240g soft brown sugar
240g chestnut flour, sifted twice
240g unsalted butter, melted
100ml Marsala
½ tsp cinnamon


Time: 15 minutes
Serves: 6-8
Nutrition: n/a