chestnut cherry cake
30g brown sugar
30g agave nectar
1 sachet vanilla sugar
60g ground almonds
45g buckwheat flour
2 tbsp greek yoghurt
1 tsp baking powder
1/2 tsp bicarbonate of soda
175g marrons puree (pureed chestnut)
bottled morello cherries
♥ mix together the sugars, agave and butter with a fork until smooth
♥ add the ground almonds and buckwheat and combine well.
♥ incorporate the eggs one at a time.
♥ whisk in the yoghurt, baking powder, bicarbonate of soda and chestnut puree.
♥ pour the batter into a greased/lined baking dish. top with morello cherries and sprinkle over more brown sugar and ground almonds.
♥ bake at 160c (fan) for 40 minutes, or until a knife inserted comes out clean.
♥ leave to cool for 10 minutes in the tin, remove from the tin and leave to cool for a further 10 minutes on a wire rack. enjoy warm as is or with a dollop of yoghurt or a spoonful of crème fraiche.
there are numerous ways you could edit this cake. say swap the yoghurt for cream, or the almonds and buckwheat for regular flour, or the different types of sugar for regular sugar. it would also be really nice with any other fruit mixed in, tinned or fresh.
the next time i make it i think i'll try a chestnut version of dorset apple cake, a fond family favorite. a little rye flour and lots of apples, and more spice should work really well with the depth of flavour this cake has. and be complimented by it's airiness.
you could try it with a chestnut cream in the centre, that would be rather delicious too! or mix it with melted chocolate for a real treat and surprise.