Lemon, crème fraîche & chestnut cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts in 6 slices
Skip to ingredients
- butterfor greasing
- 4 eggsseparated
- 125g caster sugar
- 200g tub crème fraîche
- 1 large unwaxed lemon
- 125g chestnut flour
- 2 tsp baking powder
- icing sugarfor dusting
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
