Lemon chestnut cake Recipe

Lemon chestnut cake


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


  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
  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 creme fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)
  3. In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
  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.
Prep. Time: 15 minutes
Cook Time: 40 minutes
Serves: 8 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Flour
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