Lemon, crème fraîche & chestnut cake
Ingredients
- Step 1 butter , for greasing
- Step 2 4 eggs , separated
- Step 3 125g caster sugar
- Step 4 200g tub crème fraîche
- Step 5 1 large unwaxed lemon
- Step 6 125g chestnut flour
- Step 7 2 tsp baking powder
- Step 8 icing sugar , for dusting
Calories:
Carbohydrate: g
Protein: g
Fat: g
Cook time: 55 minutes
Prep time: minutes
Total time: 55 minutes
Servings: 6
TAGS
Afternoon tea
Dessert
Supper
Treat
french
Blog
cake
Chestnut flour
Crème fraîche
From mary cadogan's blog
From mary's blog
Gluten free
Mary Cadogan
Directions
- 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.