This gluten-free dessert is a great light and moist cake made with an uncommon key ingredient - chestnut flour, with a very pleasant taste and making you want some more.
I already had the recipe for this chestnut cake saved a few years ago in my files, because at the time it was still difficult to find chestnut flour on stores. Nowadays this is no longer the case, at least in large urban centers, with sections of healthy food in supermarkets increasing in size and variety of products, and also with the increase in the number of stores that sell products for alternative diets.
What captivated me in this simple cake was not only the fact of using chestnut, an ingredient that I quite like, but also the use of cream instead of butter or oil as a source of fat on the recipe.
Here at home, everyone loved the cake, which is quite soft and slightly moist, and contrary to what you might think, the chestnut flour doesn't give the cake that flavor we find when we eat other desserts made with fresh chestnuts, but a soft flavor that contrasts very well with the lemon. Despite everything, anyone who wants can make this cake without adding the lemon zest and replacing it with vanilla.
The Ingredients
- Eggs
- Chestnut flour - this flour belongs to the group of alternative flours to serve in gluten-free diets, and basically results from finely ground dry nuts. There are many traditional recipes of Italian origin that use this flour, not only in sweet recipes but also in some savory and even bread.
- Baking powder - in addition to the whipped egg whites, baking powder is used to make this cake even fluffier.
- Sugar - the amount present allows it to be pleasantly sweet. Can be substituted for brown sugar or coconut sugar.
- Lemon zest - the lemon flavor in a cake is always pleasant, but it can also be optional and replaced with 1 or 2 teaspoons of vanilla.
- Creme fraîche - this dairy is nothing more than fresh cream, but with about 30% (and up to 50%) of fat to which a culture of bacteria has been added. Due to bacterial fermentation, its texture is thicker and creamier, thus avoiding the presence of thickeners, and has a slightly acidic flavor.
How to make
- Start by beating the egg yolks together with the sugar until it dissolves and the cream is pale and fluffy.
- To this cream are added the lemon zest and then the creme fraîche.
- Then, the chestnut flour (previously sifted and mixed with the baking powder) is involved in the preparation. When sifting, we will avoid the formation of lumps.
- Apart, beat the egg whites.
- The egg whites are involved in the preparation, little by little, so that they don't lose air and collapse.
- The preparation is then poured into a greased and sprinkled with sugar pan (the one in this recipe is 20cm).
- Bake at 180ºC between 35 to 40 minutes.
- Decorate with some powdered sugar after cooling and when serving, as the cake has some moisture and it'll gradually dissolve the sugar we apply.
- In this decoration, I used the crochet/lace technique, in which we basically use those old lace cloths or towels (washed and cleaned) and put them on top of the cold cake and sift some powdered sugar on top. Not all cakes are good candidates for this type of decoration, but it is quite original. In light coloured cakes, you can also make the design by replacing sugar with cocoa powder.
Chestnut, cream fraîche and lemon recipe
Ingredients
4 eggs
125 gr of sugar
200 gr of creme fraîche
125 gr of chestnut flour
2 teaspoons of baking powder
Zest of 1 lemon
- Beat the egg yolks with the sugar until you get a soft cream.
- Add the lemon zest and creme fraîche, wrapping well.
- Apart, sift the brown flour and add the baking powder.
- The flour is then incorporated into the previous preparation.
- Whip the egg whites.
- The egg whites are gradually well wrapped in the preparation with the help of a whisk or spatula.
- Place in a greased and sprinkled with sugar pan.
- Bake at 180ºC between 35 to 40 minutes.
- Decorate with some powdered sugar.
Adapted from "Lemon, creme fraîche & chestnut cake recipe" / Originally posted in 2019
Thanks for visiting!
