LEMON, CRèME FRAîCHE & CHESTNUT CAKE
A zesty, gluten-free cake that uses crème fraîche instead of butter, from Mary Cadogan's blog
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 55m
Yield Cuts in 6 slices
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
- 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)
- In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
- 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.
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