The Chestnut Enigma
Once a staple in America, this underappreciated delicacy is just now beginning to come out of its shell again.
Had Henry Wadsworth Longfellow been under that fabled spreading chestnut tree at night...
This cake, from the Croft Chestnuts website recipe section, is not only delicious—it’s gluten-free! Topping each slice with a dollop of tart cherry compote would make a festive presentation.
Ingredients
SERVINGS: 8 Serving(s)
- unsalted butter, for greasing pan
- 4 eggs, yolks and whites separated
- ½ cup plus 2 tablespoons superfine sugar
- 8 ounces crème fraîche
- zest of 1 large unwaxed lemon
- 1 cup chestnut flour, sifted
- 2 teaspoons baking powder
- powdered sugar, for dusting
Preparation
Preheat oven to 350°. Butter the base of an 8-inch springform pan, line with parchment paper, and butter the parchment.
Beat egg yolks with sugar in a large bowl until light and creamy, about 2 minutes. Stir in crème fraîche and lemon zest. Add chestnut flour and baking powder.
In a separate bowl, whisk egg whites until stiff, then fold into the flour/crème fraîche mixture using the whisk blades.
Pour into pan and bake 35–40 minutes, until cake feels firm to the touch. A toothpick inserted should come out clean. Cool in pan for 5 minutes, then turn out onto a wire rack and cool completely. Dust with powdered sugar and serve.
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