Lemon, crème fraîche and chestnut cake

Latest comments and suggestions

• Lesley

  11 January 2008

  Lesley commented on this recipe

  I made this cake for my mother, who is not eating gluten at the moment. Most commerical gluten free products look so un- appetising and cost the earth, so I decided to give this recipe a try. It is brilliant! It was quick and easy to prepare and the cake has a lovely moist texture. I ate it warm with vanilla ice cream. I will certainly repeat the recipe and maybe add a little lemon juice as well as the zest. Thank you Mary! Do you have any more gluten free recipes?

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• Lesley

  11 January 2008

  Lesley rated this recipe

  

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• LindaGourmet

  03 February 2008

  LindaGourmet commented on this recipe

  I will definately try to obtain chestnut flour as I have recently been diagnosed as having coeliac disease and have to adhere to a strict gluten free diet.

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• barbara

  24 March 2009

  barbara commented on this recipe

  can someone tell me where to find chestnut flour as here in peterborough only a little italian shop sell it and its very expensive thank you

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• v1

  26 April 2009

  v1 commented on this recipe

  Barbara, have left a message suggesting you try Shipton mill who do this flour the half the price I paid for it - albeit there is a large postal charge, but they have other interesting flours you may consider buying at the same time

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• amak

  24 August 2012

  amak rated and commented on this recipe

  

  Great cake - i follow the Paleo diet whch means no cereal flours of any kind - so this works as a great treat. Cake was moist for days, kept really well and had an amazing smooth yet nutty texture. Have made it several times now, next experiment will be to omit the sugar and use medjool dates (blitzed into a paste with some water). May also be worth trying substituting chestnut for coconut flour? As per pervious comment, Shipton Mill supplied the flour.

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• Nuala

  10 January 2013

  Nuala commented on this recipe

  I've just made this, in a 23cm springform cake tin, and with half white flour, half wholemeal spelt flour (I didn't have chestnut flour and mainly wanted to use up eggs & lemon & creme fraiche!). It is very nice - light & fluffy, and I've added a lemon drizzle to the top as it wasn't lemony enough for me (lemon juice & icing sugar). I thought it might not be cooked when I cut into it, as it looks quite dense, but I think that's the nature of these eggy, soft cakes, is that right? It tastes cooked, it's just that because my flour was white in colour it looks like it should have a sponge-cake like crumb. Thanks for the inspiration!

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Ingredients

• 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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Difficulty and servings

Cuts in 6 slices

Preparation and cooking times

Prep 15 mins

Cook 40 mins

Gluten-free

Ingredients

• 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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