Lemon, crème fraîche & chestnut cake
- Mary Cadogan
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Cuts in 6 slices
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.6 out of 5.5 ratingsRate
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A zesty, gluten-free cake that uses crème fraîche instead of butter, from Mary Cadogan's blog
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
butter
for greasing
-
4 eggs
separated
-
125g caster sugar
-
200g tub crème fraîche
-
1 large unwaxed lemon
-
125g chestnut flour
-
2 tsp baking powder
-
icing sugar
for dusting
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
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step 2
Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)
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step 3
In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
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step 4
Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.
Recipe from Good Food magazine, January 2008
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A star rating of 4.6 out of 5.5 ratings
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