Boiled, mashed chestnuts combine with honey and cinnamon to make a soft cake that is a warm tea-time classic for the winter months. The natural body of the chestnut keeps the cake moist while the honey gives it a gentler sweetness than a granulated sweetener would.
Score the chestnut shells and boil them for 20 minutes; once cool enough to handle, peel and mash them with a fork into a smooth purée.
Beat the room-temperature butter with the honey, add the eggs one at a time while whisking, then stir in the milk and chestnut purée.
Sift the flour, baking powder and cinnamon into the wet mixture, stir until smooth and pour into the tin.
Place the tin on the middle shelf of an oven preheated to 170°C and bake for 30 minutes, until a skewer comes out clean.
Score the chestnut shells lightly before boiling, or they can burst. If the centre sinks, make sure you did not open the oven door during the first 20 minutes. Allergens: contains wheat (gluten), dairy and egg.
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