Chestnut crumble cake

I made a chestnut crumble cake with my homemade chestnut jam. With a generous amount of chestnut jam, the cake came out really moist and had a nice sweet chestnut flavour. The cinnamon flavoured crumble on top gave a nice crunch too.

The good thing about this cake is that you can enjoy it in two ways. It's nice warm straight from the oven or rest it to cool in the fridge and have it the following day. Either way, this is a real Autumn treat for me and definitely has got that moreish-ness!

Ingredients:

Flour 150g

Baking powder 1 tsp

Brown sugar 150g

Egg 3

Butter (melted) 100g

Chestnut jam 150g

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Crumble

Butter 50g

Demerara sugar 50g

Flour 75g

1. Preheat the oven to 180ºc. Make the crumble by combining all the ingredients in a bowl and rub with fingers until the mixture becomes sandy.

2. Make the cake mixture. Beat eggs and sugar together until it's fluffy.

3. Add melted butter into 2 and mix well.

4. Sift flour and baking powder. Fold them into 3.

5. Fold in chestnut jam into 4.

6. Pour the cake mixture into a cake tin. Put the crumble on top.

7. Bake in the preheated oven for 45 minutes or until the top of the cake is lightly golden.