1. If using fresh chestnuts, then boil 400g in a saucepan of water for about 45 minutes, or until they are tender. Drain and peel.
2. If you chop the hazelnuts by hand then do not use panettone, substitute it with flour, as the panettone will not crumble easily by hand.
3. If you do not wish to decorate the cake then dust with cocoa for an easier result.
Copyright Sophie Braimbridge