Caroline Quentin's gluten free chestnut cake recipe
Looking for a gluten free cake recipe? Look no further than Caroline Quentin's sublime chestnut cake.
Key information
Preparation time: 20 minutes
Cooking time: 40-50 minutes
Serves:10
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
4 large free range eggs
240g soft brown sugar
240g chestnut flour, sifted twice
240g unsalted butter, melted
100ml Marsala
½ tsp cinnamon
How to prepare gluten free chestnut cake
- Preheat oven to 160°C fan/180°C /350F/gas mark 4.
- Melt the butter and set aside.
- Sift the chestnut flour twice with the ground cinnamon.
- Place the eggs and sugar in bowl of a food mixer and whisk until mousse-like and to ribbon stage (about 5 mins).
- Very gently fold in chestnut flour, followed by the butter and then finally the Marsala until completely mixed but being careful not to knock the air out.
- Pour into the lined tin and bake for 40-50 mins, until golden, the top is springy and a skewer comes out clean.
- Remove from the oven, cool in the tin for 10 mins then turn out on to a wire rack to cool completely.
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