My friend Sylvie found this recipe on a french website, Le Journal des Femmes, after I mentioned that I was looking for ways to use chestnut flour. Chestnuts are low in fat and gluten free, so the flour can play a useful part in a healthy diet. The flour does have quite a strong flavour – tasters will wonder what spices you used in this cake! But it is moist and went down very well with my select group of tasters!
Chestnut Cake by Amelle Ferre
3 cups chestnut flour
1 cup vegetable oil
1 cup creme fraiche (I used low-fat)
1 cup sugar
2 tsp baking powder
Pre-heat the oven to 180 C / 350 F / Gas 4. Line a 1lb loaf tin with oiled greaseproof paper.
Mix the flour, baking powder, oil, creme fraiche and sugar. Add in the eggs and mix well. Pour into the loaf tin.
Cook for 45 – 50 minutes. Keep an eye on the cake and cover with tin foil if it browns before being thoroughly cooked. Test with a clean knife or skewer to see if it is cooked through before taking out of the oven.