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Lemon, crème fraîche & chestnut cake

Lemon, crème fraîche & chestnut cake

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts in 6 slices

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

  • Gluten-free
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

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

  • 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)

  • STEP 3

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

  • 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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Overall rating

Rating: 5 out of 5.4 ratings
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