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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

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.

Recipe from Good Food magazine, January 2008

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.6 out of 5.5 ratings
Lin Batey avatar

Lin Batey

I have made this exactly to the recipe and it’s a lovely cake and a real treat from the usual gluten free cakes which are usually a bit dry, but this cake is light and moist.

lauramoore23 avatar

lauramoore23

A star rating of 4 out of 5.

I halved the quantities and baked it in an 11cm springform tin; risky, I know, but the result did not disappoint. The texture of this cake is intriguing, as is the taste of imparted by the flour (which I bought from Indigo Wholefoods, for anyone in the Moseley-area of Birmingham); that said, I'm not…

fionnuala21

I've just made this, in a 23cm springform cake tin, and with half white flour, half wholemeal spelt flour (I didn't have chestnut flour and mainly wanted to use up eggs & lemon & creme fraiche!). It is very nice - light & fluffy, and I've added a lemon drizzle to the top as it wasn't…

amakfood

A star rating of 5 out of 5.

Great cake - i follow the Paleo diet whch means no cereal flours of any kind - so this works as a great treat. Cake was moist for days, kept really well and had an amazing smooth yet nutty texture. Have made it several times now, next experiment will be to omit the sugar and use medjool dates…

veron1

Barbara, have left a message suggesting you try Shipton mill who do this flour the half the price I paid for it - albeit there is a large postal charge, but they have other interesting flours you may consider buying at the same time

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