Lemon, crème fraîche & chestnut cake

blog cake chestnut flour crème fraîche from mary cadogan's blog from mary's blog gluten free

N/A

Cuts in 6 slices

Source

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

Method

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

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)

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

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.