Lemon CrAme FraARche And Chestnut Cake

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

• Cooking Time Prep 15 mins
  Cook 40 mins
• Skill Level Easy
• Servings Cuts in 6 slices

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

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

Directions

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.

Categories: Cakes & Baking, Special Diets