for 24 pieces

Sponge mixture

200 g	butter, cut into pieces, soft
150 g	sugar
¼ tsp	salt
4	eggs
220 g	frozen chestnut puree, defrosted, in pieces
250 g	carrots, finely grated
1	organic lemon, use a little grated zest and all of the juice
250 g	ground hazelnuts
200 g	white flour
2 tsp	baking powder
¼ tsp	cinnamon

Cream cheese frosting

75 g	butter, soft
50 g	icing sugar
200 g	double cream cheese
2 tbsp	hazelnuts, sliced

How it's done

Sponge mixture

Mix the butter, sugar and salt in a bowl. Using the whisk on a mixer, beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Stir in the chestnut puree, carrots, lemon zest and juice. Combine the nuts, flour, baking powder and cinnamon, mix into the sponge mixture. Transfer to the prepared tin.

To bake

Approx. 1 hr. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Cream cheese frosting

Beat the butter and icing sugar until smooth. Stir in the cream cheese. Transfer the cream cheese frosting to a piping bag with a smooth, flat nozzle. Cut the cake into 24 squares, decorate with the cream cheese frosting, sprinkle with nuts.

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