img-20170205-wa0005At this time of the year when we are left with chestnut flour which needs using before it loses its aroma and unique taste, this cake seems like a good option.

A flavoursome sponge cake made with chestnut and rice flour combined with quark cheese (ricotta would be the perfect match) and eggs but no butter: an ideal late winter treat which happens to be suitable if you are avoiding wheat and gluten.

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