Lemon, crème fraîche & chestnut cake

Name: Lemon, crème fraîche & chestnut cake
Cook time: 40 min
Total time: 55 min
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

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Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Cost: $2.27 /serving

Author : Mary Cadogan

blog cake chestnut flour

Ingredients

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Instructions

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Step 1

Heat the oven to 180C/fan 160C/gas 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.