Friday, 12 July 2013

everyday chestnut cake

  • 4 eggs, separated
  • 125g granulated sugar
  • 200g tub of creme fraiche
  • 1 large unwaxed lemon
  • 125g chestnut flour
  • 2 tsp baking powder
  • icing sugar for dusting

Heat the oven to 180*C. Butter and line a 20cm round cake tin.

Put the egg yolks into a mixing bowl with the granulated sugar and - using an electric whisk - beat for a 1-2 minutes until light and creamy. Stir in the creme fraiche and lemon zest. Add the sifted flour and baking powder.

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

Pour into the tin and bake for 35-45mins until the cake feels firm to the touch. Cool in the tin for 5 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.

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