Lemon, crème fraîche and chestnut cake

Lemon, crème fraîche and chestnut cake

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(3 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Cuts in 6 slices
A zesty, gluten-free cake that uses crème fraîche instead of butter, from Mary Cadogan's blog

Nutrition and extra info

  • Gluten-free

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • butter, for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125g caster sugar
  • 200g tub crème fraîche
  • 1 large unwaxed lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 125g chestnut flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • icing sugar, for dusting

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.

  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)

  3. In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.

  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.

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Comments (7)

lauramoore23's picture
3.75

I halved the quantities and baked it in an 11cm springform tin; risky, I know, but the result did not disappoint. The texture of this cake is intriguing, as is the taste of imparted by the flour (which I bought from Indigo Wholefoods, for anyone in the Moseley-area of Birmingham); that said, I'm not convinced that chestnut and lemon are flavours which complement each other... I'll definitely refer to this recipe again, but will consider swapping the latter for vanilla.

fionnuala21's picture

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!

amakfood's picture
5

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.

veron1's picture

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

cancelliari's picture

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

gourmetchef's picture

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.

lesleyslewis's picture
4

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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