- 4 large free-range eggs
- 4 tablespoons chestnut flour
- 150g unsalted butter, melted
- 180g honey, melted, or light runny honey, plus extra for glazing
- Pinch of salt
- 150g blueberries
- 150g blackberries
- Unrefined icing sugar, for dusting (optional)
Preheat the oven to 160°C. Grease and flour a 20cm loose-bottomed cake tin.
In a large mixing bowl, beat the eggs, flour, butter, honey and salt with an electric hand mixer until combined. It’s a very runny mixture, but trust me here. Scrape the mixture into the prepared tin and bake in the oven for 30 minutes.
Remove from the oven and leave to cool slightly in the tin before turning the cake out onto a wire rack. When it is completely cool, brush the top of the cake with honey, sprinkle with the berries and dust with icing sugar. Serve as it is or with cream or crème fraiche.