Chesnut cake

It’s that time of the year when chestnuts are in season in this country – although we don’t see enough of the tree variety. I’m talking about those delicious nuts that you often find in Europe, roasted on the side of the road – their warm and nutty flavours wafting over to tempt you.

I love the way the prickly green casing of this nut splits open to reveal the shiny nut inside. This is not to be confused, however, with the crunchy water chestnut, which grows in watery marshes and is often used (like bamboo shoots for added crunch) in Asian dishes.

As for tree chestnuts, their earthy flavours and grainy textures are the perfect match for wintery flavours such as mushroom and pork. On the sweet side, I’d love to see more of it on restaurant dessert menus, as it is a really great flavour match for vanilla and chocolate. A French favourite is combining melted chocolate with meringue, chestnut purée (which is available at some big supermarkets in South Africa) and cream – almost like a new twist on the English Eton mess recipe.

Another delicious option would be marrons glacés, a confection that consists of chestnuts candied in sugary syrup, then glazed. A version of this, enrobed in dark chocolate, could be an exciting addition to petit four offerings. Also a perfect match for a good espresso, it would make for a sweet ending to your meal.

Happy chestnut hunting!
Abi