James Martin served up a chestnut and coffee cake with marron glace and a genoise sponge on Saturday Morning with James Martin.

The ingredients for the cake: 175g caster sugar, 6 medium eggs, 175g plain flour, 50g butter, melted and 15ml camp coffee essence.

For the icing: 500g icing sugar, sifted, 15ml camp coffee essence and 35ml water.

For the filling: 450ml double cream, lightly whipped and 150g sweetened chestnut puree.

To decorate: 8 marron glace.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.