Lemon, crème fraîche & chestnut cake

• butter↗

  for greasing

• eggs↗4 4

  separated

• caster sugar↗125g 125g
• tub crème fraîche200g 200g
• lemon↗1 large unwaxed 1 large unwaxed
• chestnut flour↗125g 125g
• baking powder↗2 tsp 2 tsp
• icing sugar↗

  for dusting

Step-by-step instructions

1. 1

   Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.

2. 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)

3. 3

   In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.

4. 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.