Here’s the recipe — tried and tested — for the Chestnut Cake we mentioned about a week back. For most of you this is a recipe to try next year, by which time you’ll have had time to source chestnut flour (imported from Italy, available at some health food stores or online) or make your own by grinding chestnuts into flour.
Lemon Chestnut Cake
From BBC Good Food
Ingredients
- butter, for greasing
- 4 eggs, separated
- 125 g or 5/8 C caster sugar
- 7 oz. crème fraîche
- 1 large unwaxed lemon, zested
- 125 g or 5/8 C chestnut flour, sifted
- 2 tsp baking powder
Instructions
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Heat the oven to 350°F. Butter and line the base of a 8" round cake tin.
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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)
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In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
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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.
Lemon Drizzle
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To make drizzle, mix together 1/2 C powdered sugar and 1 tsp lemon zest, then gradually add 1 T lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
