Gluten-free chestnut and vanilla cake
Victoria Glass is here to show that 'gluten dodging' doesn't have to lead to heavy or dull food and shares her recipe for a delicious gluten-free chestnut & vanilla cake. Take a look at our recipe collection for even more gluten-free cake recipes.
Ingredients
Cake
- 100g of honey , runny
- 4 large eggs , separated
- 40g of unsalted butter
- 75g of chestnut flour
- 25g of ground almonds , or hazelnuts
- 1 pinch of salt
- 1 dash of vanilla extract
For the filling
- 125g of mascarpone , full fat
- 125g of chestnut purée, sweetened
- 250ml of double cream, softly whipped
- 1 dash of vanilla extract
- icing sugar, sifted and added to taste
Method
1
Preheat the oven to 180°C/gas mark 4
2
Whisk the honey and egg yolks together to the ribbon stage – pale, thick and creamy. This will take a good few minutes with an electric whisk, so be patient
3
Mix in the melted butter then fold in the ground almonds/hazelnuts and chestnut flour. In a separate bowl, whisk the egg whites with the salt until soft peaks form
4
Use a large metal spoon to fold in the egg whites – be careful not to knock out the air in the batter. Divide the mixture between 2 20cm sandwich tins and bake for 35–40 minutes or until an inserted skewer comes out clean
5
Once baked, pop the cakes, still in their tins, on a cooling rack for 10 minutes before turning out to cool completely. Slice each cake horizontally in half
6
For the filling, simply mix together all the ingredients with a fork. Don’t be tempted to get your electric whisk out here or your mascarpone will become unusably runny
7
Layer your cake up with generous spreadings of the chestnut mascarpone. You can add a sprinkling of toasted flaked almonds or a dusting of cocoa for an extra touch of glamour, if you fancy
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Gluten-free chestnut and vanilla cake
