Winter Chestnut Cinnamon Cake with Orange Butter Glaze

Score fresh chestnuts with an X and roast at 200°C for 15 minutes. Remove shells and let cool. Grind in a food processor until fine but not powdery - small pieces add texture.

Butter a 26cm springform pan and dust with flour. Preheat oven to 180°C conventional or 160°C fan. Line bottom with parchment paper.

Beat soft butter with brown sugar for 5 minutes until fluffy and noticeably lighter. Add eggs one at a time, mixing each completely before adding the next.

In a separate bowl, combine flour, baking powder, cinnamon and salt. Add ground chestnuts and mix well.

Add flour-chestnut mixture alternately with milk to butter mixture. Start with 1/3 flour mixture, then milk, flour, milk, flour. Stir in vanilla extract. Mix only until just combined.

Pour batter into prepared pan and smooth top. Bake for 55 minutes until a skewer shows only a few moist crumbs. Cool in pan for 10 minutes, then turn out.

Melt butter and cool slightly. Sift powdered sugar and finely grate orange zest. Whisk melted butter with powdered sugar, orange zest and orange juice until smooth.

Pour orange butter glaze over completely cooled cake. Spread evenly and let drip down sides. Let set for 30 minutes before slicing.