Chestnut cakes with raisins, almonds and honey

After making Alice Medrich’s chestnut pound cake several times I thought I should find another recipe for my chestnut flour – that was when I found these adorable little cakes on one of my old Gourmet Traveller issues. They looked so perfect! I had to bake them. The cakes turned out incredibly tender – I had to be very careful while unmolding them – and delicious. I never thought I’d say that, but Alice’s chestnut cake – which is one of my top favorites – has found some serious competition... ;)

Chestnut cakes with raisins, almonds and honey
adapted from the always amazing Australian Gourmet Traveller

1/3 cup (50g) golden raisins
100g unsalted butter, softened
¾ cup (150g) superfine sugar
2 large eggs
1 cup (140g) all purpose flour
65g chestnut flour
1 teaspoon baking powder
100ml whole milk
3 tablespoons flaked almonds
1 tablespoon unsalted butter, extra, melted, for drizzling
honey, for drizzling

Preheat oven to 180°C/350°F. Butter and flour four 1 cup (240ml) capacity mini cake pans.
Place raisins in a small bowl and pour enough hot water to cover. Set aside.
Beat sugar and butter in an electric mixer until light and fluffy. Add eggs, one at a time, beating well and scraping down sides of bowl after each addition. Sift in all purpose flour, chestnut flour and baking powder, stir to combine, stir in milk, then spoon into prepared pans.
Drain raisins, pat dry on absorbent paper and combine in a bowl with the almonds. Scatter over cakes, drizzle with the melted butter and bake until risen and golden and a skewer inserted in the center of the cakes comes out clean (25-30 minutes). Cool cakes in pans over a wire rack for 10 minutes then carefully turn out onto the rack. Cool completely.
Drizzle cakes with honey before serving.

Makes 4